Baked Potato with a Tangy Pesto Sauce

Enjoy this side dish with your choice of protein.  Delicious with Grilled Perch, Deboned Chicken Thighs or Pork Medallions.


  • Small Potato with skin (allowance)
  • 1 bunch Basil leaves
  • 10g Pine Nuts (allowance)
  • 1 chopped Clove of Garlic
  • 1 teaspoon Butter (allowance)
  • 2 teaspoons White Wine Vinegar
  • Salt and Pepper to taste
  • Rocket leaves for garnish (allowance)
  • 2 Tablespoons Water


  • Prick Potato on each side with a fork
  • Place on a microwave dish and microwave on full power for 10 minutes or until the Potato is cooked.
  • Meanwhile place Basil, Pine Nuts, Garlic, Vinegar and Water into a food processor and blitz till fine.
  • Add Salt and Pepper to taste.
  • Add more water if necessary so that pesto is not too thick.
  • Remove and place in a ramekin dish.
  • Remove Potato from the microwave and cut down the middle, then press to open.
  • Place on a serving dish.
  • Place teaspoon of butter on top to melt into the potato.
  • Add a teaspoon or two of the pesto to the top and check seasoning.
  • Garnish with Rocket leaves.
  • Serve with Phase 3 Protein and vegetables of your choice (from allowance).

TIP:  Refrigerate left over pesto and add to Salads or grills.

Note:  This is a TLC-Phase 3 Recipe!

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