Roasted Potatoes with Arugula-Pistachio Pesto

Ingredients

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

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...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network