Roasted Baby Potatoes with Pistachio Pesto

Name: Roasted Baby Potatoes with Pistachio Pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 kg baby potatoes (halved); 4 tbsp olive oil; Salt and pepper to taste; 1/2 cup fresh basil leaves; 1/4 cup FreshLife pistachios kernels; 1/4 cup grated Parmesan cheese; 1 garlic clove; 2 tbsp lemon juice

A plate full of roasted halves of potato topped with green pesto, basil leaves and grated cheese.

An elegant roast potato dish full of fresh fragrance and deep flavours. It accompanies perfectly with any of your festive main courses. Ready in under 30 minutes.

Print Pin Rate

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine New Zealand

Servings as sides

Ingredients

1 kg baby potatoes halved
4 tbsp olive oil
Salt and pepper to taste
½ cup fresh basil leaves
¼ cup FreshLife pistachios kernels
¼ cup grated Parmesan cheese
1 garlic clove
2 tbsp lemon juice

Instructions

Preheat your oven to 200°C.
Toss the baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes or until tender and crispy, turning once halfway through.
Meanwhile, in a food processor, combine basil, pistachios, Parmesan, garlic, and lemon juice. Pulse until finely chopped, then slowly add olive oil until the pesto reaches a smooth consistency.
Once the potatoes are done, toss them with the pistachio pesto before serving.