Roasted Potatoes with Arugula-Pistachio Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Arugula transforms from a salad green to the key ingredient in Arugula-Pistachio Pesto. Arugula lends a peppery bite to the pesto-infused Roasted Potatoes. Ingredients:
2 pounds fingerling potatoes, halved lengthwise |
1/4 cup extra-virgin olive oil, divided |
3/4 teaspoon kosher salt, divided |
3/8 teaspoon freshly ground black pepper, divided |
1 1/2 cups packed arugula leaves (about 1 1/2 ounces) |
3 tablespoons grated fresh parmesan cheese |
1 1/2 tablespoons pistachios |
2 teaspoons water |
1 1/2 teaspoons fresh lemon juice |
1 garlic clove |
Directions:
1. Place a jelly-roll pan in oven. Preheat oven to 400°.
2. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
3. Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon 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.
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