ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO
Yield 6 cups
Number Of Ingredients 10
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
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
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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- Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
- Make the potatoes: Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
- Make the roasted garlic: Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
- Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
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