Directions:
- Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.22 Kcal (889 kJ) | ||
| Calories from fat | 64.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Sodium | 249.51mg | 10% | |
| Potassium | 496.57mg | 11% | |
| Total Carbs | 35.28g | 12% | |
| Sugars | 11.56g | 46% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2.5mg | 14% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.5 Kcal (421 kJ) | ||
| Calories from fat | 30.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 11% | |
|---|---|---|---|
| Sodium | 118.17mg | 10% | |
| Potassium | 235.17mg | 11% | |
| Total Carbs | 16.71g | 12% | |
| Sugars | 5.47g | 46% | |
| Dietary Fiber | 2.9g | 25% | |
| Protein | 1.08g | 5% | |
| Vitamin C | 17.9mg | 63% | |
| Vitamin A | 0.9mg | 63% | |
| Iron | 1.2mg | 14% | |
| Calcium | 32.6mg | 7% | |
* 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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