A Nourishing Comfort Food Made with Our Favorite Homemade Basil Pesto
Let’s talk about roasted potatoes—the kind with crispy golden edges, soft fluffy centers, and flavor so good you find yourself going back for seconds. This recipe is exactly that, elevated with a spoonful of our homemade organic basil pesto and a sprinkle of fresh Parmesan. It’s simple, wholesome, and the kind of feel-good side dish that brings everyone to the table. These Parmesan Pesto Roasted Potatoes use our homemade pesto, made with organic basil, organic toasted pine nuts, lemon, garlic, and extra virgin olive oil. No fillers. No weird ingredients. Just real food that tastes amazing.
Every meal we make here is made with intention and love—and this one’s no different. Whether you’re feeding a family, supporting a loved one through healing, or just craving something cozy and delicious, these roasted potatoes check all the boxes.
Why This Recipe Works
- Clean, Organic Ingredients: We use organic baby potatoes, rich in fiber and potassium, and toss them in our homemade pesto packed with fresh herbs, healthy fats, and antioxidants. This is comfort food made with care.
- Crispy Outside, Fluffy Inside: Roasting at 400°F gives you that golden, crisped edge while keeping the centers pillowy soft—potato perfection.
- That Lemon Finish: Squeezing fresh lemon juice over the warm potatoes brightens every bite and balances the richness of the pesto and cheese.
Parmesan Pesto Roasted Potatoes
Ingredients
Homemade Pesto
- 1/2 cup Organic Pine Nuts
- 2 tbsp Fresh Lemon Juice
- 1 Garlic Clove
- 1/4 tsp Salt
- 2 cups Organic Basil Leaves
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese
Roasted Potatoes
- 1 lbs Organic Baby Potatoes (halved if large)
- 1 tbsp Homemade Pesto
- 2 tbsp Parmesan Cheese
- 1 Fresh Lemon Juice
- Salt & Pepper
Instructions
- Preheat your oven to 400°F. Spray a rimmed baking sheet with avocado oil spray or line it with parchment paper,
- If potatoes are large cut in half. In a large bowl, toss the potatoes with pesto, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then remove the pan and sprinkle the potatoes with Parmesan cheese.
- Return to the oven and bake for 5–10 more minutes, or until the potatoes are crispy on the outside and fork-tender inside.
- Remove from the oven and squeeze the juice of half a lemon over the hot potatoes.
- Serve in a bowl or on a platter with an extra drizzle of pesto and more Parmesan, if desired.