Arugula is the perfect addition to a pesto, with its nutty flavor (like pine nuts!), and tastes amazing with roasted baby potatoes. This Arugula & Pistachio Pesto also makes a great pasta sauce too!

RoastedPotArugulaPesto1

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. RoastedPotArugulaPesto2

Combine remaining ingredients into a food processor and pulse until smooth. RoastedPotArugulaPesto3

Toss mixture with hot potatoes and serve. RoastedPotArugulaPesto4

RoastedPotArugulaPesto1

Roasted Potatoes with Arugula & Pistachio Pesto

Marla Hingley
Arugula is the perfect addition to a pesto, with its nutty flavor (like pine nuts!). This pesto also makes a great pasta sauce too!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

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
 

  • 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.
  • Combine remaining ingredients into a food processor and pulse until smooth.
  • Toss mixture with hot potatoes and serve.
Tried this recipe?Let us know how it was!
See also  Rissoles

 

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2 Comments

  1. Can’t wait to try this. Arugula is an amazing green, packed with nutrition! I live in the south, and have many inhalant allergies. When my nose feels stuffed up, I eat an arugula salad or add it to my green smoothie and it opens my sinuses right up. So you get a gluten free food and a decongestant all in one!!!

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