Pesto Roasted Potatoes
These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.
Servings 6 servings
Calories 394kcal
Ingredients
- 1-1/2 cups firmly-packed kale leaves
- 1/2 cup firmly-packed basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 2 medium cloves garlic, peeled
- 2 tablespoons freshly-squeezed lemon juice
- 2 teaspoons grated lemon zest
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 3 lbs fingerling potatoes
Instructions
- In a blender or food processor, combine kale, basil, pine nuts, Parmesan, garlic, lemon juice, and zest. With machine running, drizzle 1/3 cup olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and store in fridge until ready to use.
- Preheat oven to 400F and lightly grease a large sheet pan. Toss potatoes on sheet pan with remaining 2 tablespoons olive oil, season with salt and pepper to taste, and arrange in single layer.
- Roast potatoes at 400F 25-30 minutes until potatoes are tender when pierced with a fork.
- Toss about half the pesto into the warm potatoes until evenly coated. Serve potatoes warm with remaining pesto for dipping. Enjoy!
Notes
Storing Instructions
Store potatoes in refrigerator up to 6 days. Pesto may also be stored up to 1 week.
Nutrition
Serving: 4 oz potatoes | Calories: 394kcal | Carbohydrates: 42g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 1031mg | Fiber: 6g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 53mg | Calcium: 85mg | Iron: 2mg