Potatoes with arugula pesto

A beautiful dish with vibrant colors - and super easy to prepare!
Photo Credit: Lital Arazi

Prep time: 15 min., makes 5 servings


  • 800 grams small potatoes, peeled
  • 80 grams arugula
  • 15 grams pine nuts
  • 150 grams olive oil
  • 30 grams bread
  • 1/2 garlic clove, crushed
  • 2 anchovy fillets (options)
  • 2 tbs. Tnuva Parmesan Chunk, grated
  • Salt to taste

For garnish:

  • A handful toasted pine nuts
  • A handful of Tnuva Parmesan Chunk, grated


  1. Boil a pot of water. Cook the potatoes until soft, drain and set aside.
  2. With a hand blender or food processor, blend the rest of the ingredients separately into a smooth texture. 
  3. Place the potatoes in a serving bowl. Pour the pesto sauce over the potatoes and mix.
  4. Garnish with toasted pine nuts and Parmesan. Serve hot.

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