Prepare the Pesto
Combine all pesto ingredients in a blender or food processor and purée until smooth. If too thick, add a few tablespoons of water to reach desired consistency.
Directions
Prepare the Potatoes
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Toss together potatoes, salt, olive oil, and pesto to combine.
Place potatoes cut-side down on baking sheet. Bake for 45 minutes, until crispy outside and cooked through.
Tips:
You can store extra pesto in the fridge or freezer until ready to use.
Notes:
Use more or less jalapeño, depending on how hot you like your food.
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how long does pesto last in the fridge?
Hi Sara,
It should last about 5-7 days.
-Chana Tzirel from Kosher.com
Yum my whole family loved it and there not such a potatoe fan