Roasted Pesto Potatoes
Ingredients
The roasted potatoes
-
1
pound
baby potatoes
-
1
tablespoon
olive oil
-
¼
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
The pesto
-
¾
cup
fresh basil leaves
-
½
cup
fresh spinach leaves
-
¼
cup
fresh Parmesan cheese
-
¼
cup
nuts (pine nuts or walnuts)
-
3
cloves
garlic
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
¼
cup
olive oil
Instructions
- Preheat the oven to 400 degrees.
- Coat a baking sheet with cooking spray.
- Place the potatoes on the baking sheet and toss with olive oil, salt, and black pepper.
- Roast for 25-30 minutes or until just fork tender.
- While the potatoes are roasting, combine basil, spinach, Parmesan, nuts, garlic, salt, and pepper in a food processor.
- Blend on low speed while drizzling in olive oil until the desired texture is reached.
- Taste and adjust seasoning if necessary.
- Remove the potatoes from the oven and toss with the pesto sauce.
- Roast for an additional 5 minutes until the potatoes are fork tender.
- Serve with chopped basil and Parmesan cheese as desired.
Nutrition Facts (estimated)
Servings
4
Calories
364
Total fat
29g
Total carbohydrates
24g
Total protein
5g
Sodium
242mg
Cholesterol
5mg
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