Roasted Fingerlings with Pesto

Roasted Fingerlings with Pesto requires roughly 45 minutes from start to finish. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 280 calories. For 96 cents per serving, you get a side dish that serves 6. 10 people found this recipe to be flavorful and satisfying. It is brought to you by Betty Crocker. It is a good option if you're following a gluten free diet. Head to the store and pick up red skinned potatoes, pepper, garlic, and a few other things to make it today. With a spoonacular score of 74%, this dish is solid. Similar recipes include Roasted Fingerlings with Preserved Lemon, Lemon Roasted Fingerlings and Brussels Sprouts, and Roasted Fingerlings with Red and Yellow Pipérade.

Servings: 6

Preparation duration: 900 minutes

Cooking duration: -855 minutes

 

Ingredients:

Additional fresh basil leaves, if desired

1 1/4 cups loosely packed fresh basil leaves

2 cloves garlic, peeled

1/2 teaspoon kosher (coarse) salt

1/3 cup extra-virgin olive oil

1 tablespoon olive oil

1/3 cup freshly grated Parmesan cheese

1/4 teaspoon freshly ground pepper

2 tablespoons pine nuts

2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise

Equipment:

oven

frying pan

food processor

blender

Cooking instruction summary:

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.

 

Step by step:


1. 1

2. 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.

3. 2

4. Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.

5. 3

6. 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.

7. 4

8. Toss roasted potatoes with reserved pesto.

9. Garnish with additional basil.


Nutrition Information:

Quickview
279k Calories
5g Protein
18g Total Fat
25g Carbs
20% Health Score
Limit These
Calories
279k
14%

Fat
18g
28%

  Saturated Fat
3g
19%

Carbohydrates
25g
8%

  Sugar
2g
2%

Cholesterol
3mg
1%

Sodium
310mg
14%

Get Enough Of These
Protein
5g
11%

Vitamin K
36µg
34%

Manganese
0.59mg
30%

Potassium
733mg
21%

Vitamin C
14mg
17%

Vitamin E
2mg
16%

Phosphorus
154mg
15%

Vitamin B6
0.29mg
14%

Copper
0.27mg
14%

Magnesium
47mg
12%

Fiber
2g
11%

Vitamin B3
1mg
10%

Vitamin B1
0.14mg
9%

Calcium
92mg
9%

Iron
1mg
9%

Folate
32µg
8%

Vitamin A
323IU
6%

Zinc
0.92mg
6%

Vitamin B5
0.48mg
5%

Vitamin B2
0.08mg
5%

Selenium
2µg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

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