Cheesy Pesto Roasted Potatoes

Recipe from Recipe Runner (image source)

Adapted by Laura Bennett for the Week 1 Summer 2020 CSA Box

Although roasted roots served with a dip or drizzle of any sauce will always be good, this cheesy pesto is over the top delicious.

Ingredients

• 1-pound potatoes, halved or larger ones cut in chunks

• 1 tablespoon pesto, plus extra for drizzling

  • Samin’s Pesto Recipe: Adapted from this recipe

    • 1/4 cup pine nuts (I often use walnuts instead because they’re cheaper and usually what I have on hand.

    • 1-2 garlic scapes, chopped (if in season, otherwise just use garlic)

    • 2 cups packed basil leaves

    • 1 cup finely grated parm

    • 1/3 cup extra-virgin olive oil, plus more as needed

• 2 tablespoons grated fresh parmesan cheese

• Salt and fresh ground black pepper to taste

• 1/2 of a lemon

Directions

1. Make the Pesto (Samin’s recipe)

   1. Blend ingredients either in mortar & pestle in the order listed, or in a food processor or magic bullet (making sure to use plenty oil). Immerse any leftover pesto in olive oil. Cover and refrigerate for up to 2 days.

2. Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.

3. In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender.

4. Once the potatoes are roasted squeeze the juice of half of a lemon over the top of them. Serve the potatoes on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.