Roasted Potatoes with Arugula & Pistachio Pesto
Author: Marla Hingley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Arugula is the perfect addition to a pesto, with its nutty flavor (like pine nuts!). This pesto also makes a great pasta sauce too!
Ingredients
  • 2 lbs baby potatoes, halved
  • ¼ cup olive oil, divided
  • ¾ tsp salt, divided
  • ¼ tsp pepper, divided
  • 1 ½ cups packed arugula
  • 3 Tbsp Parmesan, grated (optional)
  • 1 ½ Tbsp pistachios
  • 2 tsp water
  • 1 ½ tsp lemon juice
  • 1 clove garlic, minced
Instructions
  1. Toss potatoes with 1 Tbsp oil and place on a baking sheet. Sprinkle with half the salt and pepper and bake at 400°F for 30-40 minutes until tender, turning every 10 minutes.
  2. Combine remaining ingredients into a food processor and pulse until smooth.
  3. Toss mixture with hot potatoes and serve.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/roasted-potatoes-arugula-pistachio-pesto/