Roasted potato Medley with Mint Pesto
1 lb mini mixed variety potatoes
3 tbsp unsalted butter or avocado oil
sea salt and ground pepper to taste
1 cup fresh mint leaves and tender stems (about 3 packs)
1/3 cup Italian flat leaf parsley
1/3 pine nuts or pistachios, toasted in a pan for 5-7 minutes until golden
2oz (1/2 cup) parmesan, freshly grated
2 medium garlic cloves, crushed
Finely grated zest and juice 1/2 -1 lemon
½ tsp freshly ground black pepper
1/4-1/3 cup extra virgin olive oil
Roast potatoes in melted butter at 400F for 20-25 minutes until fork tender and golden brown.
For pesto pour oil and juice of 1/2 a lemon into the blender and add the rest of the ingredients and pulse till almost smooth. Serve with potatoes.