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.

Source: Midwest Living
Advertisement

Roast Potatoes with Mint Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 3 mg cholesterol; 167 mg sodium. 653 mg potassium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 1418 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 57 mcg folate; 0 mcg vitamin b12; 98 mg calcium; 4 mg iron;

Mint Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews