Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
Hands-on Time
18 Mins
Total Time
58 Mins
Serves 6 (serving size: 1 cup)

Arugula transforms from a salad green to the key ingredient in Arugula-Pistachio Pesto. Arugula lends a peppery bite to the pesto-infused Roasted Potatoes.

How to Make It

Step 1

Place a jelly-roll pan in oven. Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

Good, but not spectacular

July 15, 2015
These turned out pretty decently, and were tasty enough, but it wasn't really delicious enough to make me want to make it again, or get all that excited about it 

davidz's Review

October 21, 2013
The potatoes were amazing. I can't wait to make this dish again.

Gustie98's Review

February 15, 2013
Huge hit with my boyfriend. I made the potatoes on the stove to ensure the potatoes got crispy. I only used 1/2 the pesto for 2 lbs of potatoes. The only problem is the crisp got lost when the pesto was added. I would use this with fish or chicken as well.

Lee123's Review

February 07, 2013
This has become my go to dish when I want to make something that everybody thinks is difficult but really isn't. It just tastes wonderful.

JulieRae97's Review

December 28, 2012
This was okay. Tasted better the next day, used as a dip for perogies. So if I make it again, I will make it the day before.

jmeleeS's Review

July 02, 2012
These potatoes were amazing! The pre-heat on the pan is the deciding factor to get these potatoes nice and crispy. I thought the total time was perfect on the potatoes, but I cut my finglerling potatoes into eighths so they were more like potato wedge fries. The pesto is fantastic - I used a bit more lemon & water in my mix with a whole elephant garlic clove and thought it was very tasty. You can't tell specifically that it is arugula or pistachio in the mix, but you do get a bit of a peppery bite and a nuttiness from these ingredients that are perfect on the roasted potatoes; I would be hesitant to substitute anything in this dish as I thought it was amazing. Served with seasoned & grilled chicken and steamed fresh green beans. Great side dish and minimal fuss for something that looks and tastes really upscale - 100% a keeper for us - enjoy!!

Belmont's Review

June 16, 2012
I have used this recipe for potatoes, pasta, chicken and turkey breasts....Quick, easy to make, freezes well and my new favorite go to pesto..Terrific!

KaraZ63's Review

June 10, 2012

eatrightjen75's Review

May 12, 2012

carolfitz's Review

April 29, 2012
Very good. Made to recipe using yellow & purple potatoes cut in eighths. Served with grilled steak & sweet corn. Somehow we ended up with way too much pesto, so we'll need to use it later in the week, maybe with griled fish.