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Ingredientes
- 16 sm red-skinned potatoes
- 1 c. sun-dry tomatoes (not oil-packed)
- 2 Tbsp. toasted pine nuts
- 2 x cloves garlic, chopped
- 5 x fresh basil leaves
- 2 Tbsp. extra virgin olive oil
- 1 x lemon, Juice of, about 1/4 c. Salt, to taste freshly grnd black pepper, to taste
- 2 Tbsp. minced fresh parsley, for garnish Or possibly basil, for garnish
Direcciones
- 8 SERVINGS DAIRY-FREE
- Preheat oven to 450 F. Coat baking pan with extra virgin olive oil cooking spray, and spray or possibly brush potatoes with extra virgin olive oil. Bake potatoes till render, 20 to 30 min; allow to cold. If potatoes are large, cut in half or possibly in thick slices before baking.
- In medium bowl, pour very warm or possibly boiling water over tomatoes and let stand till softened, about 15 min. With slotted spoon, remove tomatoes; reserve water.
- In food processor or possibly blender, puree tomatoes, pine nuts, garlic and basil.
- Gradually pour in oil and 1/4 c. reserved tomato water. Add in more for a thinner pesto. Add in lemon juice and season with salt and pepper.
- If not already halved, cut potatoes in half (or possibly into thick slices if large). Using a tsp., scoop out some potato to create a cavity for the pesto. Fill with about 1 tsp. of pesto; place on serving plate and sprinkle with parsley or possibly basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 485 | |
| Calories from Fat 328 | 68% |
| Total Fat 37.68g | 47% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1138mg | 47% |
| Potassium 2037mg | 58% |
| Total Carbs 36.9g | 10% |
| Dietary Fiber 8.4g | 28% |
| Sugars 21.65g | 14% |
| Protein 10.33g | 17% |
