Roasted Potatoes With Parsley-Sage Pesto
Red potatoes are tossed and roasted with this herb-packed pesto.
Ingredients
- ⅓ cup sage leaves
- ½ cup parsley leaves
- 2 garlic cloves, roughly chopped
- 1 tsp. lemon juice
- ½ tsp. sea salt
- ¼ cup extra-virgin olive oil
- 2 tbs. chopped walnuts
- ⅓ cup grated Parmesan
- 1½ lb. small red potatoes
Directions
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
In a food processor, blend the sage, parsley, garlic, lemon juice, and salt until well combined. Drizzle in the olive oil and blend until smooth. Add the walnuts and Parmesan, and pulse several times to mix.
STEP 3
Cut any large potatoes in half.
STEP 4
In a roasting pan, toss them in the pesto until well coated.
STEP 5
Cover and bake for 35 minutes.
STEP 6
Uncover and roast for 20 minutes more, stirring periodically, until potatoes are golden brown with crispy edges.
STEP 7
Serve.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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