Roasted fingerling potatoes with arugula pistachio pesto

Arugula is my current favorite aromatic salad green! It is a Mediterranean plant (Eruca vesicaria subsp. sativa..if you are interested..I really don't know why I put information in there....just thought it was cool!)  having flowers with purple-veined, yellowish-white petals and pungent, edible leaves. You might have eaten it in a delicious salad. Here Arugula transforms from a salad green to the key ingredient in Arugula-Pistachio Pesto. Arugula lends a peppery bite to the pesto-infused Roasted Potatoes.

Serve this as an appetizer with toothpicks. Its an awesome twist to the basic basil pesto!

Ingredients:

2 pounds fingerling potatoes, halved lengthwise (I used the colorful bag of fingerling potatoes making it so much more fun!) Tip: Use as soon as purchased...they spoil fast.

1/4 cup extra-virgin olive oil, divided

3/4 teaspoon kosher salt, divided

3/8 teaspoon freshly ground black pepper, divided

1 1/2 cups packed arugula leaves (about 1 1/2 ounces)

3 tablespoons grated fresh Parmesan cheese

1 1/2 tablespoons pistachios

2 teaspoons water

1 1/2 teaspoons fresh lemon juice

1 garlic clove

Preparation

1. Place a jelly-roll pan in oven. Preheat oven to 400°.

2. Combine 3 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

3. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

4. Combine arugula mixture and hot potatoes in a medium bowl; toss well.