Diabetic Cooking


New potatoes with chive pesto

Preparation time: 5 minutes. Cooking time: 17 minutes.


  • 1 pound new potatoes, washed and drained
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh chives
  • 1 tablespoon fresh lemon zest
  • 1/2 teaspoon black pepper


Place potatoes in a large saucepan and add enough water to cover by at least 2 inches; bring water to a boil. Cook over medium heat until fork-tender, about 17 minutes, depending on size of potatoes. Drain. In a large skillet, heat olive oil, and add chives, lemon zest, and black pepper. Add potatoes while still warm, and sauté quickly just to coat, then serve.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 137, Carbohydrates: 25 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 64 mg, Sodium: 12 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 starch, 1 fat. Carbohydrate choices: 1 1/2.

This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.