When mint overflows your pots or takes over your garden, whip up a batch of this fresh pesto. At Kinnikinnick Farm, Susan Cleverdon uses the herby sauce to dress roast potatoes, but it's a perfect match for chicken, shrimp or pasta, too.

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Roast Potatoes with Mint Pesto

Ingredients

Directions

  • Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. In a large bowl combine the potatoes, oil, salt and pepper. Toss to coat. Transfer to the prepared baking pan. Roast about 35 minutes for the new potatoes or about 30 minutes for the fingerling potatoes. Remove from oven and let cool slightly. Add mint pesto and toss to combine.

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  • Transfer potatoes to a large serving dish. Serve warm or at room temperature.

Nutrition Facts (Roast Potatoes with Mint Pesto)

196 calories; 12 g total fat; 3 mg cholesterol; 167 mg sodium. 21 g carbohydrates; 4 g protein;

Mint Pesto

Ingredients

Directions

  • In a food processor or blender combine mint, spinach, cheese, oil, garlic, salt, and pepper. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary.

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