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

Mint Pesto

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.