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    3 pt. Fingerling Potatoes & Orange Pesto


    Source of Recipe


    shared by Lynda, from Cooking Light, 1999

    List of Ingredients




    2 c spinach leaves -- torn
    2 c fresh parsley
    1 c fresh oregano -- or basil leaves
    2 tbsp grated fresh Parmesan cheese
    2 tbsp sliced almonds -- toasted
    1 tbsp lemon juice
    1/4 tsp sea salt
    2 large garlic cloves -- peeled

    2 tbsp olive oil
    16 small fingerling potatoes -- (about 1 1/2 lbs) OR small potatoes -- (small red)

    Recipe



    Combine first 8 ingredients in a food processor and process until smooth. With food processor on, slowly add oil through food chute. Process until well-blended. Set aside. Preheat oven to 425¡. Place potatoes on a baking sheet or a PC bar pan. Bake at 425¡ for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl. Add 1/3 cup pesto, tossing gently to coat.

    Serves 4 (4 potatoes each). 3 Weight Watcher Points per serving

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    NOTES : Fingerling potatoes are more expensive than regular potatoes, but for a special touch to any meal they're worth it. You can sub small red potatoes for the fingerlings if they aren't available in your area.

    Per Serving: 188 calories, 31.2 g carbohydrates, 1 mg cholesterol, 5.3 g fat, 135 mg sodium, 5.9 g protein, 96 g calcium, 4.1 g iron, 4.9 g fiber
 

 

 

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