Roasted Potatoes With Pesto and Walnuts
Roasted Potatoes With Pesto and Walnuts
Roasted Potatoes With Pesto and Walnuts

Roasted Potatoes With Pesto and Walnuts

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Prep Time

20 minutes
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Cook Time

30 minutes
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Serves

6

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Ingredients

  • 1.5 lb EarthFresh Organic Yellow Baby Potatoes
  • 4 tbsp olive oil, reserve 1 tbsp
  • 2 cups fresh basil
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tbsp lemon juice
  • Zest from half a lemon
  • 2 garlic cloves
  • 1/2 cup toasted walnut pieces, crushed

Directions

Preheat oven to 350oF (180°C).

Place potatoes into a pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender. Remove from heat, drain and set aside.

To make pesto: Add 3 tbsp of olive oil, basil, salt, pepper, lemon juice, lemon zest and garlic to a blender, and pulse until all ingredients are incorporated. Add half of the walnuts and pulse until mixture is coarse.

Place potatoes in a bowl and toss with remaining olive oil. Transfer to a glass cooking dish and roast in the oven for 30 minutes, or until skins are crispy.

Remove from the oven. Place potatoes in a large bowl and mix with pesto and remaining walnuts. Enjoy!

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