Teresa's Recipes
Pesto Country Potatoes
Indulge in the vibrant flavors of these roasted Pesto Country Potatoes, a delightful side dish that combines crispy golden potatoes with a luscious homemade basil pesto. This recipe celebrates the harmony of fresh herbs and wholesome ingredients, bringing a touch of Italian charm to your table. Perfect for family gatherings or a cozy dinner, these potatoes are not only delicious but also a testament to the rustic simplicity of traditional Mediterranean cuisine.
Ingredients
- 2 pounds, cut into bite-sized pieces Potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups, packed Basil leaves
- 3 cloves Garlic
- 1/4 cup, toasted Pine nuts
- 1/2 cup, grated Parmesan cheese
- 2 tablespoons Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 28g
- Protein: 5g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the cut potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, tossing them halfway through for even cooking.
- While the potatoes are roasting, prepare the pesto. In a food processor, combine the basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, and lemon juice. Pulse until the mixture is well combined.
- With the food processor running, slowly drizzle in 1/4 cup of olive oil until the pesto reaches a smooth and creamy consistency. Season with additional salt and pepper to taste.
- Once the potatoes are done roasting, remove them from the oven and toss them in a large bowl with the freshly made pesto until they are well coated.
- Serve the Pesto Country Potatoes warm as a savory side dish alongside grilled meats or roasted vegetables.
Tips
- For a nuttier flavor, try substituting walnuts or almonds for the pine nuts.
- Add a pinch of red pepper flakes to the pesto for a spicy kick.
- These potatoes can also be made ahead of time; simply reheat them in the oven before serving.