Roasted Fingerlings with Pesto

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

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

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