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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.
How Would You
Rate this recipe?
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