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6 servings


0 hours 20 mins


0 hours 40 mins


1 hours 0 mins
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3/4 Cup of chopped fresh parsley

1/3 Cup chopped fresh chives

2 Tbsp. chopped fresh rosemary

2 Tbsp. olive oil

2 Garlic cloves, chopped

Juice from one lemon

Zest from one lemon

½ Tsp. kosher salt

2 ½ Lbs. multi color fingerling potatoes, cut in half lengthwise


1. Add the herbs, one tablespoon of olive oil, garlic, lemon juice, zest and salt in a food processor. Blend until finely chopped and it forms a chunky paste. You can chill this pesto by covering it and keeping in the refrigerator for up to one day before using.
2. Preheat the oven to 400 degrees. Toss the potatoes with the remaining tablespoon of olive oil and season with salt and pepper. Put the potatoes cut side down on a tin foil lined baking sheets sprayed with cooking spray. Roast until brown, turning once during the estimated 40 minutes it takes to cook.
3. Transfer the cooked potatoes to a large bowl, add the pesto and toss to coat. Taste and add more salt if needed.

NOTE: This is a great side dish for lamb, fish or chicken. I love to make this in the spring and serve it with my Almond Crusted Salmon with lemon and leek crema. I’ve used the pesto with baby red potatoes and the results were just as good. I’ve also made the pesto using whatever herbs I had on hand….it always comes out great so it is easy and very easy to adapt. Enjoy.