Technically this is not a main dish, but it’s so yummy I can sure make it one!

My love affair with fresh basil began a long time ago and it’s still one of my favorite things to incorporate into my meals.  Tossing potatoes with pesto is a great way to enjoy it without the gluten of pasta or bread.  Yes, if you couldn’t tell, I’m on a bit of a gluten free kick.

IMG_7292-webPesto Roasted Potatoes

Serves 6

What you’ll need:

6 medium to large red potatoes

pesto (your recipe or mine which is below)


a big handful of basil (about 15 leaves)

1 clove of raw garlic

1/4 cup pine nuts

1/4-3/4 cup olive oil

What you’ll do:

Boil the potatoes until just fork tender.  Remove from the water and set aside.

Make the pesto: In a food processor or blender, add the basil, garlic, then nuts.  Puree until your desired texture.  I like mine a little more chunky, but you can blend it smooth if you like.  Slowly drizzle in the olive oil until the desired texture is reached.

Cube the potatoes in 1 inch pieces and toss with the pesto.