Directions:
- Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
- Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
- Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
- Cooks' note: Pesto can be made 2 days ahead and chilled, its surface covered with plastic wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.74 Kcal (1213 kJ) | ||
| Calories from fat | 223.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.83g | 38% | |
|---|---|---|---|
| Cholesterol | 13.31mg | 4% | |
| Sodium | 111.76mg | 5% | |
| Potassium | 411.45mg | 9% | |
| Total Carbs | 9.96g | 3% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 63.9mg | 106% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 81.7mg | 454% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 160.6 Kcal (672 kJ) | ||
| Calories from fat | 123.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 38% | |
|---|---|---|---|
| Cholesterol | 7.38mg | 4% | |
| Sodium | 61.94mg | 5% | |
| Potassium | 228.05mg | 9% | |
| Total Carbs | 5.52g | 3% | |
| Sugars | 1.45g | 10% | |
| Dietary Fiber | 1.46g | 11% | |
| Protein | 4.65g | 17% | |
| Vitamin C | 35.4mg | 106% | |
| Vitamin A | 0.5mg | 28% | |
| Iron | 45.3mg | 454% | |
| Calcium | 33.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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