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Roasted Walnut Pesto Potatoes

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"Potatoes roasted with garlic and olive oil are tossed with homemade pesto with walnuts for a truly memorable side dish."
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Ingredients

50 m servings 205 cals
Original recipe yields 8 servings

Directions

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  • Prep

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  1. Heat oven to 400 degrees F. Arrange potatoes in a 15 x 10-inch rimmed baking sheet. Drizzle 2 tablespoons of Carapelli and sprinkle salt and pepper over potatoes. Toss to coat potatoes with oil and spread into a single layer in pan. Roast 15 minutes; toss well and continue to roast 10 minutes.
  2. Now, lets make pesto. Have you ever grown your own basil? Its so easy. You can even grow it inside in a container if space is limited. Fresh basil and Carapelli is so very good. OK, back to our recipe.
  3. Using a food processor with the motor running, drop garlic through feed tube; process until minced. Add parsley, basil, walnuts and cheese; process until herbs and walnuts are minced. With motor running, drizzle remaining 2 tablespoons olive oil through feed tube; process until well combined. Spoon mixture over potatoes; toss well and continue to roast 5 to 10 minutes or until potatoes are tender.
  4. Looks fantastic, yes? Show your friends what a tastemaker you are and pin this recipe to your Pinterest page. You could pin it to a new board entitled, Wow. I made this and it was amazing.

Nutrition Facts


Per Serving: 205 calories; 12.9 g fat; 19.8 g carbohydrates; 4.6 g protein; 2 mg cholesterol; 275 mg sodium. Full nutrition

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