Recently I watched an episode of Giada at Home where she made her grandfather’s favorite recipes while her Aunt Raffy complained the whole time that she was doing them wrong. GREAT EPISODE. Anyway, I got really inspired by all of them and have been making some dishes loosely based off Grandpa Dino’s favs. Inspiration for this one found here.
A heat wave started in Boston today so the last thing I want to do was stand over a stove and make dinner, a light salad with some homemade pesto sounded perfect. The dijon roasted potatoes, cooked in my toaster oven, added a nice crunch and spice. I made my pesto with spinach as well as basil because I love spinach and can’t get enough greens but you are more than welcome to only use basil. Also, no nuts or cheese found in this pesto because that would have required me buying them.
Roasted Dijon Potatoes with Spinach & Basil Pesto
Makes 2 servings, perfect for dinner and leftovers to bring to the office for lunch the next day
6 small yellow potatoes, quartered (any little potatoes you like would work too)
1 tablespoon Dijon mustard
Glug of olive oil
2 handfuls of spinach
1 handful of basil
3 cloves of garlic, smashed
Juice of 1/2 a lemon
Salt & Pepper to taste
Enough olive oil to blend all that together
And as much arugula as you like for underneath the potatoes and pesto
Preheat oven to 350°
Cook the potatoes: rinse and cut them into quarters then throw in plastic baggie or a bowl. Pour dijon and olive oil over potatoes and mix them up till all potatoes are covered. Throw into your preheated 350° oven for 2o minutes then bump it up to 425° to get a nice crunch on them, total about 35 minutes.
Make the pesto: I highly recommend making the pesto while the potatoes cook. Bonus: this will make more pesto than you really need so you will have leftovers in your fridge. Pesto on scrambled eggs, on bread, with crackers, pasta, the possibilities are endless! Pesto making is the easiest thing ever: throw everything but the olive oil in your blender or food processor, I use a food processor, then slowly pour the olive oil in as you blend everything together. Should take about 2 minutes total but can always do less if you like a chunky pesto or more if you like a thinner pesto. Make sure to do a taste test to see if there is enough salt and pepper.
Finish it up: put the arugula in a bowl, potatoes over it, and pour on as much pesto as you like. I used about 2 tablespoons of pesto for one serving.
What I was drinking: I enjoyed a lovely glass of Kendall Jackson Vintner’s Reserve 2011 Chardonnay during prep and eating of this dish.