
Pesto-Roasted Potatoes
Serves 6
INGREDIENTS
- Pesto
- •4 cups loosely packed fresh basil leaves
- •3 medium garlic cloves, sliced
- •1/3 cup pine nuts, slivered almonds or walnut pieces
- •½ cup freshly grated Parmesan cheese
- •1 cup olive oil
- •2 lb small red potatoes, washed well, dried and halved
- •3 tbsp pesto
- •1 tbsp olive oil
- •1 tbsp lemon juice or balsamic vinegar
- •salt and freshly ground black pepper
Roasted potatoes
INSTRUCTIONS
Pesto
- Place all ingredients except the olive oil in a food processor and pulse until chopped.
- Add the olive oil in a thin stream and process until well blended. If the pesto is too thick, add a bit more oil. Transfer to an airtight container or freeze in ice cube trays.
Roasted potatoes
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the potatoes in a large pot, cover with cold water and bring to a boil over medium heat. Cook until the outer edges become just tender but the potatoes still solidly hold their shape, about 8 minutes. Drain well, then place in a bowl.
- Add the pesto, olive oil and lemon juice or balsamic vinegar. Toss to combine. Season with salt and pepper.
- Arrange the potatoes in a single layer on the baking sheet, then roast for 35 to 40 minutes, until nicely crusted with the pesto. Serve hot or at room temperature.

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