Potatoes with Kale Pesto
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bake whole potatoes and serve them crumb-style with a refreshing kale, walnut, and Swiss cheese pesto. This recipe suggests a quick microwave version, but if you prefer (and aren't pressed for time), you can bake them in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 Russet-Burbank potatoes
- 1/4 cup toasted walnuts
- 1/4 tbsp. grated parmesan
- 0.5 cup grated Swiss cheese
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Recipes with similar ingredients: potato, pesto sauce, walnuts, Parmesan cheese, Swiss cheese, kale
Cooking the dish according to the recipe:
- Prick 4 Russet Burbank potatoes with a fork; microwave for 15 minutes. In a food processor, combine 1/4 cup toasted walnuts, 1/4 cup each olive oil, grated Parmesan cheese, and 1 clove garlic. Puree until smooth. Add 2 cups shredded kale and 1/2 cup shredded Swiss cheese; pulse. Season with salt and pepper and serve with the baked potatoes.
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