Description
Roasted potatoes tossed with arugula, radishes, spring onions, and a fresh basil arugula pesto served warm or at room temperature.
Ingredients
Scale
- 2 lbs pee wee potatoes, halved
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 3 red spring onions, thinly sliced
- 2 cups arugula
- 6 radishes, thinly shaved
- 2 cups arugula
- 1 cup basil leaves
- Small handful chives
- 2 garlic cloves
- 1/3 cup toasted pine nuts
- 1/3 cup pecorino romano cheese
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
- 3/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 425°F and roast potatoes with olive oil, salt, and pepper for 15 minutes.
- Add spring onion bulbs and continue roasting until potatoes are golden and tender.
- Let potatoes cool slightly on the pan.
- Combine arugula, basil, chives, garlic, pine nuts, cheese, lemon zest, lemon juice, and honey in a food processor and pulse.
- Stir in olive oil and season pesto with salt and pepper.
- Add potatoes, arugula, radishes, and onion greens to a bowl.
- Toss with pesto and serve warm or at room temperature.
Notes
- Use fingerling potatoes if pee wee potatoes are unavailable.
- Substitute shallots and green onions if red spring onions are unavailable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6
- Sodium: 520
- Fat: 29
- Saturated Fat: 5
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 8
- Cholesterol: 15