This Roasted Fingerling Potatoes with Chive Pesto is so good! Fingerling potatoes are roasted until nice and crispy, then they are given a quick toss in chive pesto. The recipe makes plenty of chive pesto, you’ll find so many ways to use it!
Potato Recipes
One of the drawbacks of being a food blogger is needing to always have new fresh content, which means that you don’t go back and revisit recipes very often.
Like this recipe for roasted fingerling potatoes with chive pesto. I made it in June 2011. I raved about it. It was fantastic. I planned on eating it every week.
And then, 8 years went by. I made and raved about other potato recipes, like Scalloped Potatoes with Gruyere and Smoked Gouda Scalloped Potatoes.
Roasted Fingerling Potatoes
Then I got super organized and put all my recipes in a spreadsheet and there it was. The roasted fingerling potato recipe that I had loved so much.
I needed an easy side dish to accompany some Lemon Thyme Roasted Shrimp (another old recipe that will be updated soon with new photos!)
I made a little summer resolution to myself to try and use my herbs more in cooking and both of these recipes were perfect!
How to Make Roasted Fingerling Potatoes with Chive Pesto
Let’s talk about how easy it is to make these roasted fingerling potatoes and the amazing chive pesto!
How to make roasted fingerling potatoes – preheat the oven and wash and scrub the potatoes. If they are varying sizes, cut the larger ones in half or quarters so that they are all roughly the same size. Place them on a baking sheet and toss with olive oil, salt and pepper. Roast for about 25-30 minutes.
How to make chive pesto – while the potatoes are roasting, make the chive pesto. In the bowl of a food processor combine roughly chopped chives and parsley, nuts (can use almonds, walnuts or pine nuts,) and one clove of garlic. Pulse until finely chopped. Then leaving the food processor running, slowly pour in the olive oil. When combined completely, scrape the pesto out into a bowl and add lemon juice and water.
Roasted Fingerling Potatoes with Chive Pesto – Remove the potatoes from the oven, place in a bowl and drizzle with half of the pesto. Serve with the remaining pesto.
Chive Pesto
What I take away from this is two things…one…chive pesto is fantastic. This recipe makes plenty and I used some of the leftover on a grilled cheese sandwich. So good.
Second..why have I never thought of roasting potatoes and then quickly tossing them in something flavorful? This will be a new technique for me that I plan on doing all sorts of things with!
I found this recipe in a 2011 Bon Appetite magazine.
Looking for More Easy Roasted Vegetable Recipes?
Roasted Brussels Sprouts and Pears Salad
Za’atar Roasted Carrots with Labne
Maple Roasted Butternut Squash
Find even more delicious side dish recipes on my Side Dish Recipe Board on Pinterest.
Roasted Fingerling Potatoes with Chive Pesto
Ingredients
Fingerling Potatoes
- 1 3/4 pound fingerling potatoes washed, scrubbed and cut into equal sizes
- 1 tablespoon extra virgin olive oil
- salt and black pepper
Chive Pesto
- 1/2 cup fresh chives chopped, packed
- 1/2 cup fresh parsley chopped, packed
- 2 tablespoons pine nuts
- 1 clove garlic
- 2 teaspoons lemon juice fresh
- 1/2 cup extra virgin olive oil
Instructions
Roasting the Potatoes
- Preheat oven to 425.
- Place fingerling potatoes on a baking sheet and drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat the potatoes.
- Roast for 25-30 minutes.
Make the Chive Pesto
- While the potatoes are roasting, place the chives, parsley, pine nuts, and garlic in a food processor. Process until finely chopped.
- With the processor running, slowly pour in the olive oil.
- Scoop out and place in a large bowl and add the lemon juice and 2 tablespoons of water and stir.
- Leave half of the pesto in the bowl and put the other half in a small bowl.
Potatoes and Chive Pesto
- Remove the potatoes from the oven and add them to the large bowl of pesto and toss to combine.
- Serve with the additional pesto.
Notes
Nutrition
Update notes – this recipe was originally published in 2011 and has been updated for 2019.
mary says
May 30, 2019 at 10:57 pmcan’t wait to try this, I love pesto its like candy.
Pam Greer says
June 3, 2019 at 6:22 amHave you tried a chive pesto?
Marjie says
May 24, 2019 at 3:05 pmI’ve just learned the love of the regular pesto (from a jar) maybe 2 years back. This sounds like a fantastic idea!
Pam Greer says
May 25, 2019 at 11:03 amIt is, especially if you grow chives!
Jennifer T Tammy says
May 24, 2019 at 1:37 pmThat chive pesto sounds out of this world tasty! Potatoes are always a given at BBQs for us, so I love finding new ways to serve them.
Pam Greer says
May 24, 2019 at 1:56 pmThe chive pesto is sooo good!
Toni says
May 20, 2019 at 9:57 amMy husband really loved it! Such a great side dish for picnics!
Rosa says
May 20, 2019 at 9:29 amWell I love potatoes in all forms but CHIVE PESTO! Wow I need to make this asap Sounds amazing.
Pam Greer says
May 20, 2019 at 10:28 amThe chive pesto is amazing!
Adrianne says
May 20, 2019 at 8:43 amWhat delicious looking potatoes! I am intrigued also by the chive pesto as that sounds delicious. What a great bbq side or just for eating. I am looking forward to making this one!
Pam Greer says
May 20, 2019 at 9:03 amThe chive pesto is so good! It’s great on sandwiches or a on a pasta salad!
Heidy L. McCallum says
May 20, 2019 at 8:28 amThere’s nothing better than a flavorful fingerling potato that has been roasted in my book. I have fresh basil growing and think I should use a bit of it to make this wonderful recipe this week. Great idea!
Pam Greer says
May 20, 2019 at 8:32 amIt would be great with a basil pesto!
Demeter says
May 20, 2019 at 8:08 amThis side dish definitely takes the spotlight at dinner. So flavorful!
Ann says
May 20, 2019 at 3:51 amPotatoes and pesto. What’s not to love?
grace says
June 29, 2011 at 6:20 ami’ve never considered a chive pesto–good on you! it might not please me on all things, but it sounds perfect for some roasted taters.
Wearinbeads says
June 27, 2011 at 8:26 pmThe chives do grow all over, don’t they? Do you freeze your pesto? under oil so it doesn’t turn black? or?
Rivki Locker (Ordinary Blogger) says
June 27, 2011 at 12:04 pmCame across your recipe on Melle Cotte. What a lovely use of chives. I find I don’t use chives much because I don’t quite know what to do with them. Great idea!
Roz from 'la bella vita' says
June 26, 2011 at 11:20 pmChives with taters are so perfect! I like how you prepared this. . . what a great way to use up the chives in our gardens!
Chris says
June 25, 2011 at 12:59 pmI can definitely see this side dish in my near future!
CC11 says
June 24, 2011 at 5:32 amI can’t believe I have also never thought of tossing them in something flavourful AFTER baking either!
Chris says
June 24, 2011 at 2:22 amooooh….chive pesto! That’s a new one for me. And on potatoes? Brilliant!
Thanks for participating in WHB!
Sam @ My Carolina Kitchen says
June 23, 2011 at 8:32 pmBeautiful and easy – my kind of dish.
Sam
Jennifurla says
June 23, 2011 at 7:26 pmI love love chives, and must make this pesto. Delish
*The Old Geezer says
June 23, 2011 at 6:06 pmGreetings From Southern California
I added myself to follow your blog.
I invite you to visit and follow TOGB.
Have a Nice Day 🙂
BTW, thanks for the great recipe 🙂
Lyndsey says
June 23, 2011 at 2:29 pmI must admit this did intrigue me, I like that idea too…roasting then tossing. I have the same thing with my basil and chives. I even have some garlic chives which might be good with a few thrown in.
Marjie says
June 23, 2011 at 6:02 pmI use a lot of chives, too. You can put them in a grilled cheese sandwich, in scrambled eggs, under fried eggs, and of course with potatoes, among many other great uses. These potatoes look nice!
Joanne says
June 23, 2011 at 10:38 amChive is one of my favorite herbs, ESPECIALLY when paired with potatoes! Such a simple idea…but so delicious also!
June says
June 23, 2011 at 2:19 pmYum …looks fabulous and so does the salmon in the background. I’ve turned over a new leaf re roasting the little baby potatoes too and agree, they’re so much more flavorful. Can’t wait to try your chive pesto.
A Year on the Grill says
June 23, 2011 at 1:19 pmI need to take a look at the weekend herb site. Now that I am a gardener 😉
love the recipe and quite a few of those ingredients are growing in my kitty litter containers as we speak.
Melynda says
June 23, 2011 at 12:55 pmChive pesto, what a great idea! I have some chives out back and this will be tasty, thanks.
Tins and Treasures says
June 23, 2011 at 11:24 amGood Morning Pam,
These look fabulous…and I think I have all those herbs growing on my patio! Thanks for sharing the recipe.
Have a great day ~Natalie