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Roasted Fingerlings with Pesto
Roasted Fingerlings with Pesto
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Prep Time:
15 hours
Total Time:
45 minutes
Indulge your loved ones with a tasty roasted fingerling potato and pesto side dish.
Ingredients:
  • 2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 1/4 cups loosely packed fresh basil leaves
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons pine nuts
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cloves garlic, peeled
  • Additional fresh basil leaves, if desired
Instructions:
  • Preheat oven to 425°F. Toss potatoes and 1 tablespoon of oil in an ungreased 18x13-inch half-sheet pan until well coated. Arrange potatoes in a single layer in the pan.
  • Roast uncovered for 25 to 30 minutes, giving the potatoes a stir halfway through, until they are golden and tender.
  • In a blender or food processor, combine all remaining ingredients except additional basil. Blend on medium speed for about 3 minutes, stopping to scrape the sides occasionally, until smooth. Set aside 1/3 cup of pesto; refrigerate the rest for another time.
  • Coat roasted potatoes in the flavorful reserved pesto and sprinkle with fresh basil for a final touch.

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