Directions:
- Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.
- Preheat oven to 425°.
- Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
- Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.31 Kcal (1190 kJ) | ||
| Calories from fat | 98.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 17% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 212.25mg | 9% | |
| Potassium | 360.46mg | 8% | |
| Total Carbs | 41.18g | 14% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 8.09g | 32% | |
| Protein | 8.61g | 17% | |
| Vitamin C | 79.2mg | 132% | |
| Iron | 8mg | 44% | |
| Calcium | 274.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 122.65 Kcal (514 kJ) | ||
| Calories from fat | 42.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 17% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 91.57mg | 9% | |
| Potassium | 155.5mg | 8% | |
| Total Carbs | 17.77g | 14% | |
| Sugars | 0.5g | 5% | |
| Dietary Fiber | 3.49g | 32% | |
| Protein | 3.72g | 17% | |
| Vitamin C | 34.2mg | 132% | |
| Iron | 3.4mg | 44% | |
| Calcium | 118.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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