Ingredients
2
lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
1
tablespoon olive oil
1 1/4
cups loosely packed fresh basil leaves
1/3
cup freshly grated Parmesan cheese
1/3
cup extra-virgin olive oil
2
tablespoons pine nuts
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground pepper
2
cloves garlic, peeled
Additional fresh basil leaves, if desired
Preparation
Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
Toss roasted potatoes with reserved pesto. Garnish with additional basil.
