Roasted Walnut Pesto Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Potatoes roasted with garlic and olive oil are tossed with homemade pesto with walnuts for a truly memorable side dish. Ingredients:
4 tablespoons carapelli® organic extra virgin olive oil |
2 pounds red potatoes, cut into 1-1/2 inch chunks |
1 teaspoon coarse sea salt or kosher salt |
1/2 teaspoon freshly ground black pepper |
2 cloves garlic, peeled |
3/4 cup packed italian parsley leaves without stems |
1/4 cup packed fresh basil leaves |
1/2 cup walnut pieces |
1/2 cup shredded pecorino-romano cheese |
Directions:
1. Heat oven to 400 degrees F. Arrange potatoes in a 15 x 10-inch rimmed baking sheet. Drizzle 2 tablespoons of Carapelli and sprinkle salt and pepper over potatoes. Toss to coat potatoes with oil and spread into a single layer in pan. Roast 15 minutes; toss well and continue to roast 10 minutes.
2. Now, lets make pesto. Have you ever grown your own basil? Its so easy. You can even grow it inside in a container if space is limited. Fresh basil and Carapelli is so very good. OK, back to our recipe.
3. Using a food processor with the motor running, drop garlic through feed tube; process until minced. Add parsley, basil, walnuts and cheese; process until herbs and walnuts are minced. With motor running, drizzle remaining 2 tablespoons olive oil through feed tube; process until well combined. Spoon mixture over potatoes; toss well and continue to roast 5 to 10 minutes or until potatoes are tender.
4. Looks fantastic, yes? Show your friends what a tastemaker you are and pin this recipe to your Pinterest page. You could pin it to a new board entitled, Wow. I made this and it was amazing.
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