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Baby Potatoes with Fresh Arugula & Mint Pesto

Baby Potatoes with Fresh Arugula & Mint Pesto
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Servings
4 people
Servings
4 people
Baby Potatoes with Fresh Arugula & Mint Pesto
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. Add salt, partially cover, and simmer until tender, about 10-15 minutes. Drain well.
  3. Once completely cooled, cut potatoes in half or quarters depending on size.
  4. 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.
  5. Transfer the potatoes to a serving bowl, fold in the pesto. Cover and chill for 1-2 hours
  6. Taste for seasoning and adjust as needed. Serve cold or at room temperature.
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