PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
BEST EVER PESTO & POTATO PASTA
A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together
Provided by Barney Desmazery
Categories Main course
Time 31m
Number Of Ingredients 8
Steps:
- KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
- Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
- Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
- Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
- Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
PESTO POTATOES
Very easy side dish, great for entertaining!
Provided by spaisley39
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Spread potatoes on the prepared baking sheet. Combine pesto and olive oil in a small bowl and drizzle over potatoes. Toss potatoes until evenly coated. Spread potatoes in a single layer.
- Roast in the preheated oven, stirring every 20 minutes, until golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 27.3 g, Cholesterol 2.5 mg, Fat 5.9 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 388.7 mg, Sugar 1.2 g
PESTO POTATOES
This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
PESTO POTATOES
Ever since I discovered a fabulous Peruvian restaurant near my home, I've been on a one-woman mission to hunt out some of this great food. Now, I have to admit this is not on the menu at my local eatery, but it is one of my favourite dishes and apparently from Peru.
Provided by Sackville
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the pesto, put the basil and parsley in the food processor and process until minced.
- Keep the processor running and add the garlic and nuts.
- Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
- For the potatoes, brush 2 tablespoons oil in a baking dish.
- Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
- Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
- Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
- Top with the remaining potatoes and season one last time with salt and pepper.
- Heat the chicken broth until hot.
- Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
- Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
- Remove foil and cook for 15 minutes more.
LEMONY PESTO POTATOES
Make your potatoes more exciting with this spinach and pesto mix
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
- Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.31 milligram of sodium
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
YUMMY PESTO MASHED POTATOES
Simply by adding pesto to boiled potatoes then mashing, adds a delicious alternative with a hint of colour to the usual mash - and guess what - the kids just love it too! Try using different kinds of pesto. You could also add some sun-dried tomatoes and top with a little grated cheese and black pepper.
Provided by Denise's Simple Yummies
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 38.2 g, Cholesterol 10.1 mg, Fat 5.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 69.2 mg, Sugar 2.4 g
PESTO MASHED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.
More about "pesto potatoes food"
EASY ROASTED PARMESAN PESTO POTATOES - THE STAY AT …
From thestayathomechef.com
Servings 6Total Time 40 minsEstimated Reading Time 4 minsCalories 233 per serving
- Toss potatoes with pesto sauce, melted butter, parmesan cheese, salt and pepper until evenly coated.
PESTO POTATO SALAD {CREAMY AND HEALTHY!} – …
From wellplated.com
5/5 (3)Category Side DishCuisine AmericanTotal Time 35 mins
- Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to the pot to a boil, reduce heat to a simmer, then cook until fork tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
- Return the water to a gentle boil, then add the green beans to the pot. Let cook just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
- In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
- While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible. Add the green beans to the bowl with the potatoes, then add the peas and remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine. Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.
PARMESAN PESTO ROASTED POTATOES - RECIPE RUNNER
From reciperunner.com
4.3/5 (147)Total Time 35 minsCategory Side DishesCalories 141 per serving
- Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
- In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender.
- Once the potatoes are roasted squeeze the juice of half of a lemon over the top of them. Serve the potatoes on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.
PESTO POTATOES - ROASTED PESTO POTATO SIDE DISH RECIPE
From runningtothekitchen.com
Reviews 2Calories 277 per servingCategory Side Dishes
- Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
- While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
PESTO POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Estimated Reading Time 4 minsServings 6
- Preheat oven to 350°. Roast ⅔ cup walnuts on a small rimmed baking sheet until golden brown and toasty-smelling, 8–10 minutes. Let cool. Set aside 4 or 5 walnuts halves for serving.
- Meanwhile, prep your other ingredients. Pull 6 eggs out of the fridge and place in a medium bowl. Cover them with hot tap water and let sit to take the chill off (cold eggs will crack when you drop them in boiling water). Cut 1 lemon in half. Grate 1 oz. Parmesan on the medium holes of a box grater. If your box grater has the side that makes thin, flat shavings, use that side. Transfer cheese to a small bowl and cover with a wet paper towel to prevent drying out.
- Place 1½ pounds potatoes in a large saucepan and cover with cold water by about 2". Add a small fistful of salt and bring to a boil over medium heat.
- When potatoes are boiling, reduce heat to medium-low and bring liquid to a simmer. Cook until potatoes are tender, 15–20 minutes. Test them for doneness after 15 minutes by using a skewer or fork to pierce one of the larger potatoes. The skewer should slide into the center easily with little resistance.
SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (35)Total Time 1 hrCategory Appetizer, SideCalories 274 per serving
- Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
- In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
- Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."
ROASTED PESTO POTATOES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 45 minsCategory Side DishCalories 321 per serving
- Scrub (but don't peel) potatoes and cut into large cubes then place all the pieces in a large plastic bag. Add about 3/4 cup pesto sauce to the bag and shake it around until the pesto is coating all the potato pieces.
- Pour the contents of the bag out onto a cookie sheet. Arrange the potatoes so they are laying flat then sprinkle with parmesan cheese.
BOILED POTATOES WITH PESTO (V, GF) - THE BOOZY OYSTER
From boozyoyster.com
Reviews 28Total Time 20 minsEstimated Reading Time 4 mins
TOMATO PESTO POTATO | METRO
From metro.ca
4/4 (1)Total Time 30 minsServings 2
PESTO POTATO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 1 minCategory Side
PERFECT PESTO POTATOES | MRFOOD.COM
From mrfood.com
ROASTED PESTO POTATOES - BITES FOR FOODIES
From bitesforfoodies.com
PESTO POTATO SALAD - CUPFUL OF KALE
From cupfulofkale.com
4.6/5 (8)Category SidesCuisine Vegan, BritishTotal Time 25 mins
- Cut the potatoes in half so they are all roughly the same size. Place in a pan of salted boiling water for 20-25 minutes until soft through.
- Whilst boiling, make the pesto. Add the basil, pine nuts, nutritional yeast, lemon, garlic and salt in a food processor. Blend until the pine nuts are broken down and the basil is finely chopped.
PESTO POTATO SALAD: SUMMER'S NEW FAVORITE SIDE
From amazingribs.com
3.1/5 (42)Total Time 25 minsCuisine American, ItalianCalories 257 per serving
- Serve. Add a splash or two of a really good fresh olive oil. Salt and pepper to taste. Serve. What could be simpler? Or more tasty?
PESTO POTATOES ARE A HEALTHIER, LIGHTER ALTERNATIVE TO ...
From carameltintedlife.com
5/5 (7)Category Appetizer, Salad, Side DishCuisine ItalianCalories 256 per serving
- Put the potatoes in a pot and cover with water. Bring them to a boil and until the potatoes are cooked through (18-20 minutes).
- Add all the ingredients for the pesto, except the oil, into a blender and blitz until creamy. If you like a more textured and coarse pesto, just pulse the ingredients for a few second.
- Combine the potatoes with the pesto, and mix until the potatoes are well coated with the pesto. Add some parsley and pine nuts to garnish.
CHICKEN AND PESTO STUFFED SWEET POTATOES FROM REAL FOOD ...
From thewholesmiths.com
Cuisine AmericanCategory Main / DinnerServings 4Estimated Reading Time 5 mins
- Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, until soft and tender.
- While the sweet potatoes are baking, in a skillet over high heat, heat the avocado oil. When the oil is hot, add the cherry tomatoes and sear them on one side for 1 to 2 minutes. Gently shake the pan and sear the other side for 1 to 2 minutes. Set aside.
- Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh. Add 1 tablespoon of the butter to each sweet potato half and sprinkle each with ½ teaspoon of the flaky sea salt.
SICILIAN POTATO PESTO PASTA - GARLIC GIRL
From garlicgirl.com
Estimated Reading Time 6 minsTotal Time 50 mins
- Fill medium sized pot with water and bring to a boil. Add 2 tsp of kosher salt, add the potatoes and cook until tender, but al dente, about 20 minutes. Set aside to drain in colander.
- To prepare the pesto, add basil leaves to a food processor, along with parsley, garlic, olive oil, walnuts and process by pulsing until a paste forms.. Add lemon juice and transfer mixture to a medium sized bowl; give it a stir. Add grated Pecorino cheese (a little at a time, tasting in between for taste and texture since you may not want to use all the cheese) and gently stir until well-blended. Taste and add more olive oil and or cheese until desired taste and consistency. Note: Flavors might be a little intense at first. If preferred, make a day ahead and refrigerate in air tight container to give flavors a chance to blend and mellow. Optional: For a less pungent garlic flavor, sauté the garlic in a little olive oil for about two minutes before processing the pesto.
VEGAN PESTO POTATOES - I LOVE VEGAN
From ilovevegan.com
5/5 (2)Category Side DishServings 4Total Time 35 mins
- In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
ROASTED BABY POTATOES WITH PESTO - THE ORGANIC KITCHEN ...
From theorganickitchen.org
Reviews 18Servings 6Cuisine ItalianCategory Side Dish
PESTO SMASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
Total Time 45 mins
- Preheat oven to 450°F. Add potatoes to a large saucepan, and cover with cold water. Bring to a boil over medium-high. Reduce heat to medium-low, and cook until almost tender when pierced with a fork, 12 to 15 minutes. Drain potatoes, and spread on a large baking sheet. Using a flat-bottomed cup, gently press potatoes until they begin to crack, being careful not to fully break apart (it’s okay if some do).
- Pour 1/3 cup of the olive oil over potatoes, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss to evenly coat, and spread in a single layer. Bake in preheated oven until crispy and browned, 25 to 30 minutes, flipping halfway through.
- Meanwhile, chop 2 ounces of the cheese into chunks. Add to bowl of a food processor with 1/4 cup of the pine nuts. Pulse until finely chopped, about 5 pulses. Add 3 cups of the basil leaves, and pulse until finely chopped, about 8 pulses. Add lemon juice, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. With processor running, drizzle in remaining 1/3 cup olive oil, and process until smooth and emulsified, about 1 minute.
- Transfer potatoes to a serving platter, and dollop with pesto. Shave remaining cheese over potatoes. Garnish with remaining 1/2 cup basil leaves and 1 tablespoon toasted pine nuts. Serve immediately.
PESTO POTATO SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 25 minsEstimated Reading Time 1 minCalories 77 per serving
- Add beans for final 4min of cooking. Drain, hold briefly under cold running water to stop beans overcooking, then drain again thoroughly.2 Tip potatoes and beans into a large bowl, add pesto, spring onions and plenty of freshly ground black pepper; mix gently with your hands.
PESTO POTATOES AND BRUSSELS SPROUTS - THE WHOLE COOK
From thewholecook.com
5/5 (6)Total Time 35 minsCategory SideCalories 202 per serving
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts.
- Throw your brussels sprouts on a baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.
SIMPLE SIMPLE PESTO POTATO SALAD - COOKING UP MEMORIES
From cookingupmemories.com
Cuisine AmericanCategory Side DishServings 8Total Time 30 mins
- Add potatoes to a large pot, then pour over enough water to cover potatoes by 1". Season potatoes generously with salt. Bring water to a boil over high heat, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes.
PESTO POTATOES (ROASTED FINGERLING ... - GIRL HEART FOOD®
From girlheartfood.com
Ratings 10Category Side DishServings 4Total Time 40 mins
- Clean potatoes and remove any odd bits. Cut potatoes in half lengthwise. In a large bowl, toss potatoes with Parmesan cheese, pesto, olive oil, garlic, salt, black pepper and crushed red pepper flakes until the potatoes are well coated.
- Place potatoes onto a 9-inch x 13-inch (or larger) sheet pan (cut side down) in a single layer. Roast 20 minutes.
ROASTED PARMESAN PESTO POTATOES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Total Time 45 minsEstimated Reading Time 3 mins
- In a large bowl, combine potatoes and pesto. Toss to coat. Transfer potatoes to a large baking sheet or shallow roasting pan. Season with salt and pepper, to taste. Roast for 20 minutes and remove from the oven.
- Sprinkle parmesan cheese evenly over the potatoes and put the pan back in the oven. Roast for an additional 10-15 minutes or until potatoes are tender and crispy. Remove from the oven and serve warm.
PARMESAN PESTO ROASTED POTATOES - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (1)Total Time 40 minsCategory SideCalories 171 per serving
- In a large bowl toss together the oil, basil pesto, Kosher salt, black pepper and shredded Parmesan Cheese. Mix in the potatoes.
- Remove from the oven and sprinkle over some shaved Parmesan cheese and parsley for garnish if desired
GEMELLI WITH CLASSIC PESTO, POTATOES, AND GREEN BEANS
From more.ctv.ca
Servings 6Total Time 30 mins
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Cuisine GlobalTotal Time 1 hr 15 minsCategory Dinner
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From dessertfortwo.com
5/5 (1)Total Time 25 minsCategory Dinner Recipes For TwoCalories 240 per serving
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From thekitchn.com
Estimated Reading Time 3 mins
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5/5 (1)Total Time 1 minServings 6-8
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