The natural lemony, peppery flavor of the parsley complements the roasted potatoes, and the brilliant green color can't be ignored. If you are feeling Dr. Seuss inspired, you could add a tablespoon of the pesto to some scrambled eggs and really have a green brunch to be remembered. However you choose to incorporate these potatoes into your meal, the fresh taste will have everyone looking for just one more bite.
Ingredients
- 5 cup roasted potatoes
- 2 cup fresh parsley leaves
- 2 tbsp lemon juice
- pinch kosher salt
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup olive oil
- 1 garlic clove, smashed
Directions
- Pre-heat your oven to 425 (F). Wash and cube up your potatoes and spread them out on a parchment paper covered baking sheet, giving everything plenty of room. Roast in the oven for 25 - 35 minutes depending on how many potatoes you are doing and their size.
- While the potatoes are roasting, combine the parsley, garlic, lemon juice, pinch of salt and cheese in the food processor. Blend until everything is chopped well, scraping down the sides a couple of times.
- With the food processor running, drizzle in the olive oil. Blend until you have a thick and smooth pesto. Taste and adjust the seasoning as needed then set aside.
- Once the potatoes are golden brown move them to a serving dish. Carefully toss the hot potatoes with several spoonfuls of the parsley pesto until they are green and well flavored. Serve immediately. Enjoy!
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