PISTACHIO PESTO ROASTED POTATOES

PISTACHIO PESTO ROASTED POTATOES

 

Pesto:

2 cups basil leaves, packed

4 garlic cloves, peeled and rough chopped

1/2 cup grated parmesan cheese

1/3 cup pistachios, shelled

1/4 tsp. salt

1-1 1/4 cups extra virgin olive oil

 

2 lbs. red bliss potatoes, quartered (or cut into 1-1 ½ chunks if large)

1 tsp. salt

1 tsp. black pepper

2 Tbs. olive oil

 

Preheat oven to 400 degrees.

 

To make the pesto, place all of the pesto ingredients, except the olive oil, in the bowl of a food processor.  Pulse several times to combine ingredients and chop basil.  Put the processor on low speed and slowly drizzle the olive oil in the top of the lid until a creamy paste forms.  

 

Toss the potatoes in 1/3 cup of the pesto, massaging to coat and place in an even layer on a greased baking sheet with sides or in a 9 x 13” pan.  Do not crowd potatoes so they get crispy and browned.  

 

Season with the salt and pepper and drizzle with the olive oil. Place in the oven and bake for 35-45 minutes, tossing every 10-15 minutes so they do not stick and get golden brown on all sides.  They are done when they are golden brown, the outside is crispy and inside is soft.

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Sides

Gluten-free

Vegetarian

© 2018 by PAMELA GELSOMINI, LLC