Baby Potatoes with Fresh Arugula & Mint Pesto

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Baby Potatoes with Fresh Arugula & Mint Pesto

Baby Potatoes with Fresh Arugula & Mint Pesto

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Course Side Dish
Cuisine Italian
Servings 4 people



  • Place potatoes in a medium saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat. Reduce heat to medium-low.
  • Add salt, partially cover, and simmer until tender, about 10-15 minutes. Drain well.
  • Once completely cooled, cut potatoes in half or quarters depending on size.
  • In a small food processor, place the garlic, almonds, parmesan, arugula, and mint. Pulse several times. Add the oil, vinegar, and salt and pepper to taste; pulse several times again. The pesto should be fairly chunky, not too smooth.
  • Transfer the potatoes to a serving bowl, fold in the pesto. Cover and chill for 1-2 hours
  • Taste for seasoning and adjust as needed. Serve cold or at room temperature.
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