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Roasted Fingerlings with Pesto
lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
tablespoon olive oil
cups loosely packed fresh basil leaves
cup freshly grated Parmesan cheese
cup extra-virgin olive oil
tablespoons pine nuts
teaspoon kosher (coarse) salt
teaspoon freshly ground pepper
cloves garlic, peeled
Additional fresh basil leaves, if desired
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.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
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.
Toss roasted potatoes with reserved pesto. Garnish with additional basil.
Use leftover pesto as a spread for sandwiches or toss it with pasta or fresh vegetables.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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