Roasted Potatoes with Arugula Pistachio Pesto
Elevate your side dish game with these roasted potatoes with arugula pistachio pesto—a delightful combination of crispy, golden baby potatoes and a vibrant, herbaceous sauce. The arugula pistachio pesto delivers a bright, nutty flavor, balanced perfectly with fresh basil, Parmesan, and a zesty hint of lemon. Roasting the potatoes at a high temperature ensures a crunchy exterior while keeping the insides tender and creamy. This recipe is quick to prepare, coming together in under an hour, and is perfect for adding a gourmet touch to weeknight dinners or holiday spreads. Serve it as a stand-alone appetizer, a side for roasted meats, or a vegetarian-friendly centerpiece. Packed with bold flavors and simple techniques, this dish is as versatile as it is irresistible!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups arugula
- 0.5 cups fresh basil leaves
- 0.25 cups shelled pistachios
- 0.25 cups grated Parmesan cheese
- 2 cloves garlic cloves
- 1 tablespoon fresh lemon juice
- 0.25 cups olive oil (for pesto)
- 1 tablespoon water (for thinning pesto, optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the baby potatoes and pat them dry. Halve any that are larger than a golf ball to ensure even cooking.
In a large mixing bowl, toss the potatoes with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast in the oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
While the potatoes are roasting, prepare the arugula pistachio pesto. In a food processor, combine arugula, basil leaves, pistachios, Parmesan cheese, garlic cloves, lemon juice, and 1/2 teaspoon of kosher salt.
Pulse the mixture until roughly blended. Then, with the motor running, slowly pour in 1/4 cup of olive oil until the pesto achieves a smooth consistency.
If the pesto is too thick, add 1 tablespoon of water at a time to reach your desired texture. Taste and adjust seasonings if needed.
Once the potatoes are done roasting, transfer them to a large serving bowl.
Drizzle the arugula pistachio pesto over the warm potatoes and gently toss until evenly coated.
Serve immediately, garnished with extra Parmesan cheese or chopped pistachios if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3390 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
