parsley and walnut pesto roasted red potatoes

How To Make parsley and walnut pesto roasted red potatoes

• 1

  To make pesto: In a large nonstick pan, heat 2 tablespoons oil over high heat. Add half the red onions and reduce heat to low and cook, stirring occasionally, for about 5 minutes. Do not let them burn. Transfer onions to a blender container; leave as much oil in pan as possible.
• 2

  Add the parsley, walnuts, garlic, 1/4 cup oil, lemon zest and lemon juice to cooked onions. Season with 1/2 teaspoon sea salt and black pepper. Pulse blender until desired consistency is reached. Thin with a bit of water, if needed.
• 3

  Transfer to a mixing bowl and add ricotta; stir until mixed in.
• 4

  For potatoes: Cut potatoes into 3-inch pieces. Place them in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-high, and cook 20 minutes. The potatoes should be fork tender, but firm.
• 5

  Drain potatoes thoroughly and let them cool a bit. Once they are cool enough to handle and dried, toss them in the pesto to coat.
• 6

  Preheat oven to 425F. Place potatoes and remaining red onion wedges into a greased baking dish. Drizzle with remaining olive oil and season with remaining salt. Roaster 30-35 minutes.
• 7

  Serve warm.
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