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Roasted Fingerlings with Pesto

 0 Ratings
0 Comments
  • Prep Time 15 hr 0 min
  • Total Time 45 min
  • Servings 6

Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.

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

Directions

  • 1 Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
  • 2 Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
  • 3 Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
  • 4 Toss roasted potatoes with reserved pesto. Garnish with additional basil.

Expert Tips

Use leftover pesto as a spread for sandwiches or toss it with pasta or fresh vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
% Daily Value
Total Fat
10g
0%
Saturated Fat
2g
0%
Sodium
166mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
4g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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