Here in Denver the Farmer's Markets are only open a few months out of the year. I am always jealous of people who get them year round! But what with the snow and all, our growing seasons are fairly limited. I get so excited when the markets finally open in May, but there's mostly just salsas and pies and coffee. Now we're finally beginning to see some Colorado produce at our markets.
Since I started the blog last summer, I've got quite a few great summer BBQ recipes (like ribs, potato salad, summer pesto shrimp skewers, and spicy pineapple BBQ sauce). But one of my favorites is the Lemon Arugula Pesto. It is bright and creamy and zesty and it's the perfect summer condiment.
I used it to make my (popular) Lemon Arugula potato salad, but I always thought the pesto would be great on crispy roasted potatoes too. Soooo, I finally got around to trying it out, and I was so right! The pesto adds great flavor to the crispy potatoes, I may even like it better than the original potato salad!
You've got to try this version soon. I'd be perfect beside grilled chicken, ribs, bratwurst, or anything else you're grilling this summer!
Roasted Potatoes with Lemon Arugula Pesto
2 lbs. potatoes, cubed
2T avocado oil
salt and pepper
1/4c lemon arugula pesto
- Preheat the oven to 375.
- Peel and cube 2 lbs. of potatoes.
- Toss the potatoes with the avocado oil, and a pinch each of salt and pepper.
- Roast the potatoes on a baking sheet for 45 minutes, stirring after 30 minutes.
- Once the potatoes are cooked, toss them with the lemon arugula pesto and serve warm.
Are you making these for your BBQ? Snap a picture of your spread and post it on Instagram with #ideatthatfoodtoo. Or you can click the image below to Pin this recipe for later.