Baby Potatoes with Arugula Pesto

Arugula, also known as rocket, is a leafy green vegetable that adds a peppery flavor to dishes. It is rich in vitamins A, C, and K, as well as folate and calcium.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Baby Potatoes with Arugula Pesto

Cooking Method: Boiling, Roasting Cuisine: Italian, Mediterranean Courses: Appetizer, Lunch Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Baby Potatoes
• 100 gram Arugula
• 50 gram Pine Nuts
• 2 clove Garlic
• 50 gram Parmesan Cheese
• 4 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Lemon Juice

Instructions

1. Boil the baby potatoes until tender. Drain and let them cool.
2. In a food processor, combine arugula, pine nuts, garlic, Parmesan cheese, olive oil, salt, black pepper, and lemon juice. Process until smooth.
3. Preheat the oven to 400°F (200°C).
4. Toss the baby potatoes with the arugula pesto until well coated.
5. Place the coated potatoes on a baking sheet and roast for 20-25 minutes, or until crispy.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.