Roasted Potatoes With Arugula-Pistachio Pesto

10 ingredients
3 steps

Ingredients

  • 2 pounds fingerling potatoes, halved lengthwise
  • 1/4 cup extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups packed arugula leaves (about 1 1/2 ounces)
  • 3 tablespoons grated fresh Parmesan cheese
  • 1 1/2 tablespoons pistachios
  • 2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice
  • 1 garlic clove

Directions

  1. 1
    Place a jelly-roll pan in oven. Preheat oven to 400°.
  2. 2
    Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
  3. 3
    Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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