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
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
-
Step1Heat 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.
-
Step2Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
-
Step3Meanwhile, 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.
-
Step4Toss 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 1/2Tips from the Betty Crocker Kitchens
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