Roasted Walnut Pesto Potatoes
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Carapelli® Olive Oil Holiday
"Potatoes roasted with garlic and olive oil are tossed with homemade pesto with walnuts for a truly memorable side dish."
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Ingredients50 m servings 205 cals
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- 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.
Per Serving: 205 calories; 12.9 g fat; 19.8 g carbohydrates; 4.6 g protein; 2 mg cholesterol; 275 mg sodium. Full nutrition