Combine first 8 ingredients in a food processor; 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 jelly roll 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. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week. Note: Any kind of potato will work in place of the fingerlings. Just cut them up into 2 inch chunks. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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|Serving Size: 1 Serving (932g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 2.2mg||1 %|
|Sodium 121.3mg||4 %|
|Potassium 4181.5mg||110 %|
|Total Carbohydrate 165g||49 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 136.7g|
|Protein 22.3g||32 %|
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Calories per serving: 773
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