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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This sun-dried tomato pesto is absolutely bursting with flavor. I keep a batch of it on hand almost all the time. These potatoes are bound to be your new favorite — and with the pesto prepared in advance, it’s basically no work!
approximately 3 dozen baby red potatoes
1 and 1/2 teaspoons Manischewitz Kosher Salt
1/4 cup Gefen Olive Oil
2/3 cup sun-dried tomato pesto (recipe follows)
8 ounces (225 grams) Tuscanini Sun Dried Tomatoes
1 cup fresh parsley leaves
12 cloves garlic
1/2 jalapeño (see note)
12 cubes Gefen Frozen Basil
zest of 1 lemon
juice of 3 lemons
1 teaspoon Manischewitz Kosher Salt
1/4 teaspoon ground black pepper
1 tablespoon sugar
Combine all pesto ingredients in a blender or food processor and purée until smooth. If too thick, add a few tablespoons of water to reach desired consistency.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Toss together potatoes, salt, olive oil, and pesto to combine.
Place potatoes cut-side down on baking sheet. Bake for 45 minutes, until crispy outside and cooked through.
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how long does pesto last in the fridge?
Hi Sara,
It should last about 5-7 days.
-Chana Tzirel from Kosher.com
Yum my whole family loved it and there not such a potatoe fan