Roasted Potatoes with Almond-Cilantro Pesto
- 1 pound fingerling potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Almond-Cilantro Pesto
- 2 cups fresh cilantro (leaves and stems), plus more for garnish
- 1/4 cup roasted, unsalted almonds, plus more for garnish
- 1/4 cup grated parmesan
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, roughly chopped
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Preheat oven to 400°F.
- Toss potatoes, olive oil, salt and pepper in a large bowl. Spread evenly on a baking sheet. Roast, flipping once, until potatoes are tender on the inside and golden brown on the outside, 30 to 35 minutes.
- Meanwhile, make the Almond-Cilantro Pesto: Blend cilantro, almonds, parmesan, lemon juice and garlic in a food processor until finely chopped. With the motor on low, drizzle in the olive oil until chunky-smooth (flecks should remain). Season with salt and pepper to taste.
- Return the potatoes to the large bowl and toss with several tablespoons of pesto. Transfer to a serving dish and garnish with chopped almonds and cilantro
- You will have extra pesto, store it in an airtight container for up to 5 days.
Try swapping in your favorite herbs or greens (kale! arugula!) and nuts in place of the cilantro and almonds.
What others are saying
Jen the Mighty says:
Almond cilantro pesto is a really nice change of pace from traditional pesto. I opted for toasted almond slivers, which don't have skin, for the pesto. Really nice.