Spinach Pesto Potatoes
These Spinach Pesto Potatoes are a perfect dish to pair with any meal. It’s also suitable for vegans and vegetarians alike!
- 2 lbs. potatoes cut into evenly sized large pieces (my potatoes were small, so I only quartered them)
- zest of 2 lemons chopped
- 6 tablespoons olive oil
- 3 cloves garlic
- 3 cups spinach leaves
- 1/4 cup parsley
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
Preheat oven to 400 F.
In a food processor, puree spinach, parsley, garlic and olive oil.
In a large bowl, combine potatoes with the spinach puree. Add lemon zest, salt and pepper. Toss well.
Transfer to a casserole dish.
Bake for 40 minutes.
Calories: 783kcal | Carbohydrates: 7g | Protein: 4g | Fat: 85g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 61g | Sodium: 1254mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9852IU | Vitamin C: 48mg | Calcium: 129mg | Iron: 4mg