PISTACHIO PESTO ROASTED POTATOES
2 cups basil leaves, packed
4 garlic cloves, peeled and rough chopped
½ cup grated parmesan cheese
⅓ cup pistachios, shelled
¼ teaspoon salt
1-1 ¼ cups extra virgin olive oil
2 pounds red bliss potatoes, quartered (or cut into 1-1 ½ chunks if large)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoon 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 ⅓ 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.