Pesto gets an assertive makeover when you trade the basil for peppery arugula. Toasting the walnuts adds depth to the pesto's flavor.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

total:
1 hr 5 mins
hands-on:
20 mins
Servings:
4
Yield:
2 lb. potatoes and 1 cup pesto
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Place potatoes in a large pot; add water to cover by 1 inch. Stir in 1 tablespoon salt. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20 to 30 minutes; drain.

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  • Meanwhile, for pesto, in a food processor, combine arugula, walnuts, Parmesan, garlic and 1/4 teaspoon salt. Process to a paste. Add olive oil and balsamic vinegar. Process until smooth.

  • Generously oil a large rimmed baking sheet. Place potatoes on baking sheet; press with a potato masher or glass to 1/2- to 3/4-inch thickness. Drizzle with 2 tablespoons olive oil; sprinkle with 1/2 teaspoon salt and the black pepper. Bake until edges are golden, about 25 minutes. Spoon pesto over potatoes.

Nutrition Facts

603 calories; fat 46g; cholesterol 7mg; saturated fat 7g; carbohydrates 40g; mono fat 27g; poly fat 11g; insoluble fiber 5g; sugars 4g; protein 11g; vitamin a 344.2IU; vitamin c 21.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.8mg; vitamin b6 0.5mg; folate 65.8mcg; vitamin b12 0.1mcg; sodium 826mg; potassium 1159mg; calcium 185mg; iron 2.6mg.
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