Roasted Fingerlings with Pesto

Roasted Fingerlings with Pesto

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

Prep Time

15:00

Hrs:Mins

Total Time

45

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (about 3/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Use leftover pesto as a spread for sandwiches or toss it with pasta or fresh vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 10g
      • (Saturated Fat 2g,),
    • Sodium 166mg;
    • Total Carbohydrate 25g
      • (Dietary Fiber 4g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.