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Roasted Fingerlings with Pesto

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By Betty Crocker Kitchens
Updated Dec 21, 2011
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Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.

Roasted Fingerlings with Pesto

  • Prep Time 15 hr 0 min
  • Total 45 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 1/4 cups loosely packed fresh basil leaves
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons pine nuts
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cloves garlic, peeled
  • Additional fresh basil leaves, if desired

Instructions

  • Step 
    1
    Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
  • Step 
    2
    Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
  • Step 
    3
    Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
  • Step 
    4
    Toss roasted potatoes with reserved pesto. Garnish with additional basil.

Nutrition

200 Calories
10g Total Fat
4g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Total Fat
10g
0%
Saturated Fat
2g
0%
Sodium
166mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
4g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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