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Oven Roasted Pesto Parmesan Potatoes on a gold baking sheet with tri color mini potatoes topped with pesto beautifuleatsandthings.com

Oven Roasted Pesto Parmesan Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Beautiful Eats & Things


  • 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


  1. Preheat oven to 400° F. Spray a baking sheet with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Before serving, drizzle with the remaining pesto and top with more parmesan cheese.
  5. Enjoy!