Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.

Preheat oven to 425°.

Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.

Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.