Roasted Potatoes With Arugula-Pistachio Pesto Recipe

Name: Roasted Potatoes With Arugula-Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fingerling potatoes, halved lengthwise; 1/4 cup extra-virgin olive oil, divided; 3/4 teaspoon kosher salt, divided; 3/8 teaspoon freshly ground black pepper, divided; 1 1/2 cups packed arugula leaves (about 1 1/2 ounces); 3 tablespoons grated fresh Parmesan cheese; 1 1/2 tablespoons pistachios; 2 teaspoons water; 1 1/2 teaspoons fresh lemon juice; 1 garlic clove

Servings: persons

2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 1/2 cups packed arugula leaves (about 1 1/2 ounces)
3 tablespoons grated fresh Parmesan cheese
1 1/2 tablespoons pistachios
2 teaspoons water
1 1/2 teaspoons fresh lemon juice
1 garlic clove

1
Place a jelly-roll pan in oven. Preheat oven to 400u00b0.
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 400u00b0 for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
3
Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds fingerling potatoes, halved lengthwise, 1/4 cup extra-virgin olive oil, divided, 3/4 teaspoon kosher salt, divided, 3/8 teaspoon freshly ground black pepper, divided, and more.

Yes, Roasted Potatoes With Arugula-Pistachio Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes With Arugula-Pistachio Pesto

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