Adapted from Cooking Light magazine
Ingredients:
2 pounds fingerling potatoes, cut lengthwise
1 tablespoon plus 3 tablespoons olive oil
1/2 teaspoon plus a pinch of salt
1/4 teaspoon plus 1/2 teaspoon black pepper
1 1/2 ounces arugula
3 tablespoons fresh Parmesan, grated
2 tablespoons pistachios
2 tablespoons water
1 1/2 teaspoons lemon juice
1 garlic clove
Directions:
1. Preheat oven to 400 F place baking sheet in preheating oven
2. Meanwhile, combine potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Place potatoes skin side down on preheated pan
4. Bake for 20 minutes, flip and bake for 15-20 more minutes our until crispy
5. Meanwhile, in a food processor, combine: 3 tablespoons olive oil, a pinch of salt, 1/2 teaspoon black pepper, arugula, Parmesan, pistachios, water lemon juice, and garlic, pulse to combine
6. Place pesto in a large bowl
7. Stir warm potatoes with pesto mix, serve immediately
