Roasted Potatoes With Arugula Pistachio Pesto Recipes

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ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO



ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO image

Yield 6 cups

Number Of Ingredients 10

2 lbs fingerling potatoes, halved lengthwise
1/4 c EVOO, divided
3/4 t kosher salt, divided
3/8 t freshly ground black pepper, divided
1 1/2 c packed arugula leaves
3 T grated fresh parmesan
1 1/2 T pistachios
2 t water
1 1/2 t fresh lemon juice
1 garlic clove

Steps:

  • Place jelly roll pan in oven and preheat to 400 Combine potatoes a 1 T olive oil in a medium bowl; toss well. Arrange potatoes in single layer on preheated pan. Sprinkle w/ 1/2 t salt and 1/4 t pepper. Bake at 400 for 20 mins. Toss potatoes. Bake an additional 25 mins or until tender, stirring every 10 mins. Combine remaining 3 T oil, remaining salt and pepper, arugula leaves, cheese, nuts, water, lemon juice and garlic in food processor. Process until smooth. Combine arugula mixture w/ hot potatoes in a medium bowl. Toss well

ARUGULA-PISTACHIO PESTO



Arugula-Pistachio Pesto image

Provided by Tori Ritchie

Categories     Sauce     Food Processor     Cheese     Garlic     Vegetarian     Pistachio     Arugula     Bon Appétit

Yield Makes about 1 1/4 cup

Number Of Ingredients 7

1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil

Steps:

  • Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

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