Roasted Potatoes with Arugula-Pistachio Pesto

Ingredients

• 2 pounds fingerling potatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 1/2 cups packed arugula leaves (about 1 1/2 ounces)
• 3 tablespoons grated fresh Parmesan cheese
• 1 1/2 tablespoons pistachios
• 2 teaspoons water
• 1 1/2 teaspoons fresh lemon juice
• 1 garlic clove

Preparation

1. 1. Place a jelly-roll pan in oven. Preheat oven to 400°.
2. 2. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
3. 3. Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.