Roasted Fingerlings with Pesto

Name: Roasted Fingerlings with Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Additional fresh basil if desired; 296 milliliters loosely packed fresh basil leaves; 2 cloves garlic, peeled; 1 teaspoons kosher (coarse) salt; 79 milliliters extra-virgin olive oil; 1 Tbsp olive oil; 79 milliliters freshly grated Parmesan cheese; 0 teaspoons freshly ground pepper; 2 Tbsps pine nuts; 907 grams thin-skinned yellow potatoes (fingerlings), cut in half lengthwise

Roasted Fingerlings with Pesto is a gluten free side dish. This recipe serves 6. One portion of this dish contains around 6g of protein, 18g of fat, and a total of 280 calories. Head to the store and pick up olive oil, pepper, pine nuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Oven

Frying Pan

Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.

Ingredients you will need

Potato

Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.

Ingredients you will need

Basil