Roasted Potatoes with Almond-Cilantro Pesto
- 1 pound fingerling potatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Almond-Cilantro Pesto
- 2 cups fresh cilantro (leaves and stems), plus more for garnish
- ¼ cup roasted, unsalted almonds, plus more for garnish
- ¼ cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, roughly chopped
- ⅓ cup extra-virgin olive oil
- kosher salt and 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 cheese, 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.
Pesto can be made with a wide variety of herbs and nuts. Try swapping in your favorite herbs or greens (such as kale or arugula) and nuts in place of the cilantro and almonds. Make this recipe your own by utilizing your favorites.
What others are saying
Jessica Scott says:
These were really delicious! I loved the pesto, I'm wondering what else I can use it on? The cilantro and almond flavors were amazing. We will probably serve these again at Easter.
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.