Roasted Potatoes with Almond-Cilantro Pesto

Image of Caroline Chambers
Rated 5.0 based on 2 customer reviews
Roasted Potatoes with Almond-Cilantro Pesto
Roasted Potatoes with Almond-Cilantro Pesto
Recipe Image for Print


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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
  5. You will have extra pesto, store it in an airtight container for up to 5 days.
Mealthy tip:

Try swapping in your favorite herbs or greens (kale! arugula!) and nuts in place of the cilantro and almonds.


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Jessica Scott

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.

Image of Jen the Mighty

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.