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!

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.

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!

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 6

Ingredients

  

1x2x3x

• 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.

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