Search thousands of recipes reviewed by home cooks like you.

Roasted Walnut Pesto Potatoes

Roasted Walnut Pesto Potatoes

  • Prep

    15 m
  • Ready In

    50 m
Carapelli(R) Olive Oil Holiday

Carapelli® Olive Oil Holiday

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes

ADVERTISEMENT