If you’re looking for an easy and yummy side dish, look no further than these roasted pesto potatoes.

They come together in no-time and go with pretty much any main dish.

They’ll become a regular on your menu rotation!

How to make roasted pesto potatoes

Potatoes: Baby potatoes of any variety.
Basil: The base of any great traditional pesto.
Spinach: I add a handful of spinach for a boost of nutrition and to make the pesto more cost-effective (basil is expensive!).
Parmesan: Fresh, for the pesto.
Nuts: Provides texture and nuttiness to the pesto.
- I usually use pine nuts or walnuts.
Garlic: A fresh clove or two.
Olive oil: For both roasting the potatoes and making the pesto.

Preheat oven to 400 degrees.
Coat a baking sheet with cooking spray.
Place the potatoes on the baking sheet and toss with olive oil, salt and black pepper.
Roast 25-30 minutes or until just fork tender.
While the potatoes are roasting, place basil, spinach, Parmesan, nuts, garlic, salt and pepper in the bowl of a food processor.
Turn on low speed and drizzle olive oil in through the vegetable shoot until the desired texture is reached.
Taste and adjust the seasoning, if necessary.
Pull the potatoes out of the oven and toss with pesto sauce.
Roast an additional 5 minutes, until potatoes are fork tender.
Serve the roasted potatoes with chopped basil and Parmesan cheese, as desired.

For the potatoes: Any variety of baby potatoes will work.
- Or, you can use larger potatoes and cut then into quarters or halves.
For the pesto: You can follow my directions for making homemade pesto.
- Or, use your favorite store-bought pesto as a shortcut!

To make them gluten free: This recipe does not contain gluten.
- Be sure all ingredients are gluten free.
To make them dairy free: This recipe does not contain dairy.
To make them vegan: Swap the Parmesan for nutritional yeast.
To make them nut free: Skip the nuts in the pesto recipe.
- Be sure all ingredients you choose are nut free.
To make them egg free: This recipe does not contain eggs.

Side dishes to swoon over:

These roasted baby potatoes are slathered with homemade basil pesto, making the perfect flavorful side dish.

Units Scale

For the roasted potatoes:

For the pesto:

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Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Place the potatoes on the baking sheet and toss with olive oil, salt and black pepper. Roast 25-30 minutes or until just fork tender.
While the potatoes are roasting, place basil, spinach, Parmesan, nuts, garlic, salt and pepper in the bowl of a food processor. Turn on low speed and drizzle olive oil in through the vegetable shoot until the desired texture is reached. Taste and adjust the seasoning, if necessary.
Pull the potatoes out of the oven and toss with pesto sauce. Roast an additional 5 minutes, until potatoes are fork tender.
Serve the roasted potatoes with chopped basil and Parmesan cheese, as desired.

Substitution Tip: Top with chopped fresh parsley instead of basil (or both) depending on what you have on hand.