Roasted Potatoes With Arugula Pistachio Pesto Food
ROASTED POTATOES WITH ARUGULA-PISTACHIO PESTO
Make and share this Roasted Potatoes With Arugula-Pistachio Pesto recipe from Food.com.
Provided by DailyInspiration
Categories Cheese
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a jelly-roll pan in oven and preheat oven to 400 degrees. Combine potatoes and 1 tablespoons oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoons salt and 1/4 teaspoons pepper. Bake at 400 degrees for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
- Combine remaining 3 tablespoons oil, remaining 1/4 teaspoons salt, 1/8 teaspoons pepper, arugula leaves, parmesan cheese, pistachios, 2 teaspoons water, lemon juice and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.
Nutrition Facts : Calories 210.6, Fat 10.9, SaturatedFat 1.9, Cholesterol 2.7, Sodium 290.8, Carbohydrate 24.9, Fiber 4, Sugar 2, Protein 4.3
ARUGULA-PISTACHIO PESTO
Provided by Tori Ritchie
Categories Sauce Food Processor Cheese Garlic Vegetarian Pistachio Arugula Bon Appétit
Yield Makes about 1 1/4 cup
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
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