Roasted Pesto Potatoes

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


Units Scale

For the roasted potatoes:

  • 1-pound baby potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper

For the pesto:

  • 3/4 cup fresh basil leaves + more for serving
  • 1/2 cup fresh spinach leaves
  • 1/4 cup fresh Parmesan cheese + more for serving
  • 1/4 cup nuts (pine nuts or walnuts)
  • 3 cloves garlic, peeled
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil


  1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Pull the potatoes out of the oven and toss with pesto sauce. Roast an additional 5 minutes, until potatoes are fork tender.
  5. 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.