Recipe Detail

Roasted Walnut Pesto Potatoes

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  1. 2 pounds - Red potatoes Cut into 1-1/2 in. chunks
  2. 4 tablespoons - Extra virgin olive oil Divided use
  3. 1 teaspoons - Coarse sea salt or kosher salt
  4. 1/2 teaspoons - Freshly ground black pepper
  5. 2 cloves - Garlic Peeled
  6. 3/4 cups - Packed Italian parsley leaves Without stems
  7. 1/4 cups - Packed fresh basil leaves
  8. 1/2 cups - Walnut pieces
  9. 1/2 cups - Pecorino-Romano Cheese Shredded


1. Heat oven to 400. Arrange potatoes in a 15X10-in. rimmed baking sheet. Drizzle 2 T of the olive oil and sprinkle salt and pepper over potatoes. Toss to coat potatoes w/ oil and spread into a single layer in pan.

2. Roast 15 min.; toss well and continue to roast 10 additional minutes.

3. Meanwhile, using a food processor with the motor running, drop garlic through feed tube; process until minced. Add parsley, basil, walnuts and shredded cheese; process until herbs and walnuts are minced. With motor still running, drizzle remaining 2 T olive oil through feed tube and process until well-combined.

4. Spoon mixture over potatoes; toss well and continue to roast 5-10 min. or until potatoes are tender.


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