ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO

ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO image

Yield 6 cups

Number Of Ingredients 10

2 lbs fingerling potatoes, halved lengthwise
1/4 c EVOO, divided
3/4 t kosher salt, divided
3/8 t freshly ground black pepper, divided
1 1/2 c packed arugula leaves
3 T grated fresh parmesan
1 1/2 T pistachios
2 t water
1 1/2 t fresh lemon juice
1 garlic clove

Steps:

Place jelly roll pan in oven and preheat to 400 Combine potatoes a 1 T olive oil in a medium bowl; toss well. Arrange potatoes in single layer on preheated pan. Sprinkle w/ 1/2 t salt and 1/4 t pepper. Bake at 400 for 20 mins. Toss potatoes. Bake an additional 25 mins or until tender, stirring every 10 mins. Combine remaining 3 T oil, remaining salt and pepper, arugula leaves, cheese, nuts, water, lemon juice and garlic in food processor. Process until smooth. Combine arugula mixture w/ hot potatoes in a medium bowl. Toss well