Roasted Potatoes with Arugula-Pistachio Pesto

Ingredients

• 1 garlic clove
• 1 ½ teaspoons fresh lemon juice
• 2 teaspoons water
• 1 ½ tablespoons pistachios
• 3 tablespoons grated fresh Parmesan cheese
• 1 ½ cups packed arugula leaves (about 1 ½ ounces)
• ³/₈ teaspoon freshly ground black pepper, divided
• + 3 more ingredients
• • ¾ teaspoon kosher salt, divided
  • ¼ cup extra-virgin olive oil, divided
  • 2 pounds fingerling potatoes, halved lengthwise

1. Place a jelly-roll pan in oven. Preheat oven to 400°. 2. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake a...

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