Roasted Potatoes with Arugula Pistachio Pesto
Roasted Potatoes with Arugula Pistachio Pesto is a side dish that serves 8. One serving contains 179 calories, 5g of protein, and 9g of fat. For 62 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 72 foodies and cooks. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. A mixture of potatoes, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Garnish with Lemon. With a spoonacular score of 92%, this dish is great. If you like this recipe, you might also like recipes such as Roasted Potatoes with Arugula-Pistachio Pesto, Arugula Pistachio Pesto, and Lemon Pistachio Arugula Pesto.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
2 cups arugula, lightly packed
1 clove garlic
1 tablespoon olive oil
Arugula Pistachio Pesto
¼ cup pistachios
2½ pounds small potatoes (baby reds, fingerlings, etc.), cut in half or quarters
Salt and Pepper
Equipment:
oven
bowl
frying pan
food processor
blender
Cooking instruction summary:
Preheat oven to 400 degrees.Place potatoes in a large bowl and toss with olive oil. Pour potatoes onto a sheet pan and sprinkle with desired amount of salt and pepper. Roast in the oven for 25 minutes, toss potatoes, and continue roasting for another 25-30 minutes, checking after 15 minutes and tossing again if necessary.Immediately toss hot potatoes with enough Arugula Pistachio Pesto to coat. Serve warm.Combine all ingredients in blender or food processor and pulse until thoroughly combined. Store covered in refrigerator for up to 2 weeks. Makes almost 1 cup of pesto.
Step by step:
1. Preheat oven to 400 degrees.
2. Place potatoes in a large bowl and toss with olive oil.
3. Pour potatoes onto a sheet pan and sprinkle with desired amount of salt and pepper. Roast in the oven for 25 minutes, toss potatoes, and continue roasting for another 25-30 minutes, checking after 15 minutes and tossing again if necessary.Immediately toss hot potatoes with enough Arugula Pistachio Pesto to coat.
4. Serve warm.
5. Combine all ingredients in blender or food processor and pulse until thoroughly combined. Store covered in refrigerator for up to 2 weeks. Makes almost 1 cup of pesto.
Nutrition Information:
covered percent of daily need
