Potato-Pesto Bake

Potato-Pesto Bake

7 Reviews 1 Pic
Recipe by  Cooking Light magazine

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (7)

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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.

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