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Roasted Potatoes with Arugula & Pistachio Pesto

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

Roasted Potatoes with Arugula & Pistachio Pesto
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Serves: 6
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.

 

2 Responses to Roasted Potatoes with Arugula & Pistachio Pesto

  1. Lisa January 15, 2015 at 7:56 am #

    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!!!

    • Angie Halten (Admin)
      Angie Halten (Admin) January 16, 2015 at 4:28 pm #

      I didn't know that, I'll have to give that a try next time I have a cold!

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