Kale Walnut Pesto
Most any green can be whirled up in a pesto, particularly spring kale, when it is abundant and endless.
Toss roasted potatoes in a variety of pestos for a new flavor on your holiday table.
Ingredients
- 2 pounds new or small potatoes, cleaned
- 2 tablespoons olive oil
- Kosher salt and pepper
Instructions
1.Preheat oven to 375. Place small potatoes in a shallow gratin dish or pan. Drizzle with oil, salt and pepper, toss well. Roast for 30-45 minutes or until potatoes are tender. Toss with Kale Walnut Pesto or Arugula Pesto. Serve hot.
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