Roasted Potatoes With Arugula-pistachio Pesto

Total Time: 1 hr 3 mins Preparation Time: 18 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs fingerling potatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 3/8 teaspoon fresh ground black pepper, divided
• 1 1/2 cups arugula leaves, packed (about 1 1/2 oz)
• 3 tablespoons fresh parmesan cheese, grated
• 1 1/2 tablespoons pistachios
• 2 teaspoons water
• 1 1/2 teaspoons fresh lemon juice
• 1 garlic clove

Recipe

• 1 place a jelly-roll pan in oven and preheat oven to 400 degrees. combine potatoes and 1 tablespoons oil in a medium bowl; toss well. arrange potatoes in a single layer on preheated pan. sprinkle potatoes with 1/2 teaspoons salt and 1/4 teaspoons pepper. bake at 400 degrees for 20 minutes; toss potatoes. bake an additional 25 minutes or until tender, stirring every 10 minutes.
• 2 combine remaining 3 tablespoons oil, remaining 1/4 teaspoons salt, 1/8 teaspoons pepper, arugula leaves, parmesan cheese, pistachios, 2 teaspoons water, lemon juice and garlic in a food processor; process until smooth. combine arugula mixture and hot potatoes in a medium bowl; toss well.