New Potatoes with 5-Minute Mint Pesto
- Level: Easy
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 231
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Sodium
- 148 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
- Total: 45 min
- Active: 20 min
Ingredients
2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel)
3 cups fresh parsley leaves (see Cook's Note)
1 cup fresh mint leaves
1/4 cup shelled dry-roasted pistachios
3 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
Kosher salt
1/2 cup (2 ounces) freshly grated Parmesan
Directions
- Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain.
- Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended.
- Toss the pesto with the warm or room-temperature potatoes and serve.
Cook’s Note
Very lightly pack herbs into measuring cups (otherwise the proportions will be slightly off). Do not over-process the pesto; if you do, the color will be dull green instead of bright.