If you're looking for a 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 potatoes on the baking sheet and toss with oil. Roast 25 minutes.
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 desired texture is reached. Taste and adjust seasoning, if necessary.
Pull potatoes out of the oven and toss with pesto sauce.
Roast for an additional 5 minutes, until potatoes are fork tender.
Serve 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.

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These roasted baby potatoes with homemade basil pesto are a perfect side dish for your dinner.

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Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Place potatoes on the baking sheet and toss with oil. Roast 25 minutes.
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 desired texture is reached. Taste and adjust seasoning, if necessary.
Pull potatoes out of the oven and toss with pesto sauce. Roast for an additional 5 minutes, until potatoes are fork tender.
Serve potatoes with chopped basil and Parmesan cheese, as desired.

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