Potato-Pesto Bake

Potato-Pesto Bake


"This potato dish sounds as good as its name- covered with a basil pesto sauce, layered and baked to perfection."


Serving size has been adjusted!

Original recipe yields 6 servings


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  1. Preheat oven to 425 degrees
  2. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.
  3. Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese. Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese. Top with 2 cups potatoes.
  4. Microwave 1/2 cup broth at high 11/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425 degrees for 45 minutes. Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 175 (27% from fat); FAT 5.3g (sat 1.3g, mono 3g, poly 0.5g); PROTEIN 5.8g; CARB 27.4g; FIBER 3.3g; CHOL 5mg; IRON 2.8mg; SODIUM 277mg; CALC 100mg
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  1. 7 Ratings


I cheated with a store-bought jar of pesto but the results were delicious.

Excellent recipe. I of course cheated too, and used pesto that I had made and frozen. This was a great new side dish that my husband and I both loved.

This recipe was alright. I felt the dish didn't have enough flavor. It seemed overly herb-ish but maybe needed more salt? Dunno. We ate them with ketchup because it needed something more.

I adore pesto and I did use my own recipe, however, I was not impressed with this dish. I thought the potatoes actually had a funky kind of taste. Will definitely not be making this again.

As much as our family LOVES both pesto and potatoes, I was disappointed. I used my own awesome pesto recipe and even that didn't help much...it was missing something...

This was OK. If I ever made it again I would use my own pesto recipe.

This dish was a huge sucess. I was in a rush and just mixed the pesto into the broth and poured over! Did cook longer than suggested. I would make again and maybe add some feta.