Roasted Baby Potatoes with Pistachio Pesto

Serves: 6 as sides

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INGREDIENTS

 1 kg baby potatoes, halved 

4 tbsp olive oil 

Salt and pepper to taste 

1/2 cup fresh basil leaves 

1/4 cup FreshLife Pistachios 

1/4 cup grated Parmesan cheese 

1 garlic clove 

2 tbsp lemon juice 

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METHOD

• Preheat your oven to 200°C. 

• Toss the baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes or until tender and crispy, turning once halfway through. 

• Meanwhile, in a food processor, combine basil, pistachios, Parmesan, garlic, and lemon juice. Pulse until finely chopped, then slowly add olive oil until the pesto reaches a smooth consistency. 

• Once the potatoes are done, toss them with the pistachio pesto before serving.