Roasted potatoes with luscious, fresh pesto are a winning combination. This simple savory recipe is also gluten free.
Directions
Preheat oven to 425F. Scrub potatoes and cut into chunks. Place the potatoes on a parchment lined baking sheet. Add a tablespoon olive oil and sprinkle with salt. Toss to coat and arrange in a single layer. Roast for 25 minutes.
To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth.
When the potatoes are done, add to a serving dish and top with the pesto. (You might not use all of the pesto – you can store the rest of the pesto in the refrigerator). Toss the potatoes until they are well coated. Serve warm.
