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5 from 1 vote

Lemon Kale Pesto-Roasted Fingerling Potatoes

You won't believe how much flavor is packed into these pesto-roasted fingerling potatoes! They make an easy and delicious side dish for any spring dinner.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6 servings


  • 2 cups fresh kale leaves
  • 2 tablespoon lemon juice
  • 1/2 cup walnuts toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 2 lbs fingerling potatoes


  • Place kale, lemon juice, walnuts, cheese, garlic, salt, and pepper in a food processor. With food processor running, drizzle oil through top until pesto is smooth, scraping down sides if necessary. Reserve 1/4 cup pesto and set aside.
  • In a large bowl, toss fingerling potatoes with pesto until completely coated. Spread potatoes in a single layer on a greased baking sheet and season with salt and pepper to taste.
  • Roast potatoes at 400F 20-25 minutes or until tender. Remove potatoes from oven and gently toss with remaining 1/4 cup pesto. Serve potatoes warm.