Roasted Potatoes with Hazelnut Rosemary Pesto

Ingredients

• 2 lbs multi-color fingerling potatoes
• olive oil, salt and black pepper
• roasted hazelnuts, chopped, for garnish
• 1 1/2 oz fresh parsley (leaves and soft stems)
• 2 oz roasted hazelnuts
• 1 1/2 oz grated pecorino romano cheese
• 2 cloves garlic, chopped
• 1 tbsp chopped rosemary
• 3/4 cup olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp salt

Instructions

1. 1

   Preheat the oven to 425F. Wash and dry the potatoes. Split each in half lengthwise. Toss the potatoes in a large mixing bowl with a generous amount of olive oil, salt and black pepper. Make sure each potato is coated fully. Spread the potatoes out onto a baking sheet. Bake for about 40-45 minutes, or until the potatoes are tender and slightly crisp.

2. 2

   In a food processor, add the parsley, roasted hazelnuts, cheese, garlic, and rosemary. Pulse until the mixture is course. Drizzle in the olive oil very slowly while the processor is on so the pesto comes together. Add the honey, lemon juice, lemon zest, and salt. Process until fully incorporated. Reserve the pesto until the potatoes are done cooking.

3. 3

   --- To Serve ---

4. 4

   When the potatoes are still hot, toss them with the pesto. Serve them on a plate or in a bowl. Spoon more pesto over top and garnish with the roasted hazelnuts.