Chimichurri Pesto Potatoes w/ Feta & Spring Onions
I am not a fan of potatoes but these ones are a different story. Creamy tiny roasted coloured potatoes oiled and salted to perfection, fresh acidic & bright chimichurri pesto, large chunks of feta that get slightly soft from the hot potatoes.. so good!!!! I am not ashamed to say I've eaten just this for a meal but feel free to serve with steak, chicken, or fish. Everyone will love these! Leave the feta off half for family members or guests that are vegan.
Potatoes & Garnishes
3 pounds of coloured baby potatoes, red, purple and white
1/4 cup olive oil
salt and freshly ground black pepper
1/2 cup sheep or goats milk feta cheese, crumbled
4 spring onions or scallions, minced diagonally
1 shallot, roughly chopped
4 garlic cloves, roughly chopped
1/4 cup pine nuts
1 jalapeno or fresno chili, roughly chopped (optional) remove seeds for less heat
1/3 cup red or white wine vinegar
1/2 lemon, juiced
2 packed cups of fresh herbs, I like majority parsley, cilantro, and just a little oregano
1/2 - 1 tsp salt
1/2-3/4 cup olive oil
Pre heat oven to 425'
Toss potatoes in olive oil, salt, and pepper. Line a large baking tray with parchment paper and bake for 30-40 minutes until tender but crispy.
To make your chimichurri pesto in a food processor combine shallot, garlic, jalapeno (if using) pine nuts, herbs, lemon juice, and vinegar. Pulse just a few times until minced and chopped but not a paste. Add in olive oil until it reaches a spoonable consistency. Add salt to taste, about 1/2 - 1 tsp.
To serve place potatoes on a large serving platter and spoon chimichurri pesto all over. Garnish with feta and sliced scallions/spring onions and freshly cracked black pepper.
These are best eaten fresh and hot but are honestly delicious cold too.
If you have leftover chimichurri serve it with steak, chicken or fish.