Oven Roasted Pesto Parmesan Potatoes

These Oven Roasted Pesto Parmesan Potatoes are so easy to make and packed with flavor—making this the prefect Thanksgiving side!

Thank you, Sprouts Farmers Market, for sponsoring this post. As always, all thoughts and opinions are truly my own.

Thanksgiving is almost here, and I couldn’t be more excited! This year is extra special because I’m hosting our annual Thanksgiving Dinner at my home this year! Yayy!!

Our menu usually consists of the traditional dishes—turkey, dressing, cranberry sauce, etc…but this year, I decided to add these Oven Roasted Pesto Parmesan Potatoes to the menu! I’ve always been a fan of pesto so pairing it with roasted potatoes seemed like the perfect match!

The homemade pesto was definitely the star of the show! It was filled with so much flavor, thanks to the fresh, organic ingredients that I purchased from Sprouts. Sprouts has all the organic fixin’s, to whip up the most delicious recipes for your guests on Thanksgiving. When making my homemade pesto, I always make sure that I pick up a bottle of Sprouts Brand Organic Extra Virgin Olive Oil. It gives the pesto such amazing texture and flavor! 

How to Make Pesto Parmesan Potatoes

When making this recipe, I used a bag of tricolored baby potatoes, which included a blend of red, purple, and yellow potatoes. Start by rinsing the potatoes under cold water and scrub off any dirt. Cut the potatoes in half and spray a baking sheet with cooking spray. Set aside. 

To make the pesto, place the basil leaves, Parmesan cheese, walnuts, and garlic into a food processor and pulse several times. Scrape down the sides of the food processor with a rubber spatula. And slowly pour in the olive oil. Once the pesto is blended, season with salt and pepper to taste.

In a large bowl toss the potatoes and half of the pesto until combined. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 30-35 minutes, at 400 degrees F, or until the outside of the potatoes are crisp and the inside is tender.

Before serving, drizzle with the remaining pesto and top with more parmesan cheese & Enjoy!

These Oven Roasted Pesto Parmesan Potatoes will easily become a staple side dish in your home! They only take minutes to prepare and can be paired with a variety of dishes! 

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

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Oven Roasted Pesto Parmesan Potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Beautiful Eats & Things

Ingredients

• 2 pounds baby potatoes washed and cut in half
• 2 cups fresh basil leaves
• ½ cup shredded Parmesan cheese plus more for topping
• 1/3 cup chopped walnuts
• 3 cloves garlic
• ½ cup Sprouts Brand Organic Extra Virgin Olive Oil
• Salt & pepper to taste

Instructions

• Preheat oven to 400° F. Spray a baking sheet with cooking spray and set aside.
• To make the pesto: Place the basil leaves, Parmesan cheese, walnuts, and garlic into a food processor and pulse several times. Scrape down the sides of the food processor with a rubber spatula. And slowly pour in the olive oil. Occasionally, stop to scrape down the sides of the food processor. Once the pesto is blended, season with salt and pepper to taste.
• In a large bowl toss the potatoes and half of the pesto until combined. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 30-35 minutes then or until the outside of the potatoes are crisp and the inside is tender.
• Before serving, drizzle with the remaining pesto and top with more parmesan cheese.
• Enjoy!