Roasted Fingerlings with Pesto
Roasted Fingerlings with Pesto requires roughly 45 minutes from start to finish. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 280 calories. For 96 cents per serving, you get a side dish that serves 6. 10 people found this recipe to be flavorful and satisfying. It is brought to you by Betty Crocker. It is a good option if you're following a gluten free diet. Head to the store and pick up red skinned potatoes, pepper, garlic, and a few other things to make it today. With a spoonacular score of 74%, this dish is solid. Similar recipes include Roasted Fingerlings with Preserved Lemon, Lemon Roasted Fingerlings and Brussels Sprouts, and Roasted Fingerlings with Red and Yellow Pipérade.
Servings: 6
Preparation duration: 900 minutes
Cooking duration: -855 minutes
Ingredients:
Additional fresh basil leaves, if desired
1 1/4 cups loosely packed fresh basil leaves
2 cloves garlic, peeled
1/2 teaspoon kosher (coarse) salt
1/3 cup extra-virgin olive oil
1 tablespoon olive oil
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper
2 tablespoons pine nuts
2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
Equipment:
oven
frying pan
food processor
blender
Cooking instruction summary:
1 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. 2 Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden. 3 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. 4 Toss roasted potatoes with reserved pesto. Garnish with additional basil.
Step by step:
1. 1
2. 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.
3. 2
4. Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
5. 3
6. 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.
7. 4
8. Toss roasted potatoes with reserved pesto.
9. Garnish with additional basil.
Nutrition Information:
covered percent of daily need
