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Suggest a better descriptionIn a kettle 2/3rds full of boiling salted water cool potatoes with caraway seeds for 45 minutes, or until tender. Make pesto whil potatoes are boiling. Mix all pesto ingredients, except olive oil, in a food processor until basil and parsley are chopped fine, scraping down sides. With motor running add oil in a slow stream and process until pesto is smooth. Drain potatoes, discarding caraway seeds; cool. When potatoes are cool enough to handle, peel and cut into 1/4" slices, transferring to a large heatproff bowl. In a small non-reactive saucepan bring to a boil the remaining ingredients; pour over potatoes. Toss potatoes with mixture and let stand 15 minutes. Drain potatoes in a colander, discarding liquid, and return to bowl. Add pesto, tossing gently to coat. SOURCE: Gourmet Magazine, November 1995. Posted to MC-Recipe Digest V1 #644 by Nancy Berry
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 207 | ||
Calories from Fat: 193 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 321.1mg | 11 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.6g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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