Roasted Potatoes With Arugula Pistachio Pesto
I love fingerling potatoes and this is a great way to jazz them up. from cooking light magazine.
Steps
Place a jelly-roll pan in oven and preheat oven to 400 degrees.
Combine potatoes and 1 tablespoons oil in a medium bowl.
Toss well.
Arrange potatoes in a single layer on preheated pan.
Sprinkle potatoes with 1 / 2 teaspoons salt and 1 / 4 teaspoons pepper.
Bake at 400 degrees for 20 minutes.
Toss potatoes.
Bake an additional 25 minutes or until tender , stirring every 10 minutes.
Combine remaining 3 tablespoons oil , remaining 1 / 4 teaspoons salt , 1 / 8 teaspoons 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.
Ingredients
fingerling potatoes, olive oil, kosher salt, fresh ground black pepper, arugula leaves, fresh parmesan cheese, pistachios, water, fresh lemon juice, garlic clove