Roasted Walnut Pesto Potatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Nice variation for potatoes' preparation

    Main Ingredient:

    Red potatoes

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 35 min


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    Posted On:

    November 4, 2012

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