Print this Post

Roasted Potatoes Tossed with Fresh Herb Lemon Pesto

Each week I chat with my friends on the Sonrise Morning Show about Bible foods and herbs. Today we talked about mint and its Biblical history.

Mint was one of the tithing herbs, and used extensively during Bible times not only as a household herb (hanging mint in doorways and as a strewing herb on floors), mint was used in beverages, grains, salads, etc.

There’s a mint called Habek mint which Biblical scholars think is the true Bible mint.

Try this recipe using mint as an ingredient in a yummy spring pesto for potatoes.



1 cup fresh parsley

1/2 cup fresh chives or green onions

1/2 cup fresh basil

1/4 cup fresh mint

3 tablespoons fresh rosemary

1/4 cup olive oil plus 2 tablespoons

3 cloves garlic, minced or more to taste

Zest and juice of 1 lemon (OK if you don’t want to bother zesting the lemon, that’s OK!)

Salt and pepper to taste

2 1/2 pounds fingerling or red-skinned new potatoes, halved lengthwise


Preheat oven to 400. Spray or brush baking pan with a litte oil.

Puree herbs, 1/4 cup olive oil, lemon and salt and pepper together. If necessary add a bit more oive oil. Taste and see.

Place potatoes in bowl and toss with 2 tablespoons olive oil.

Put in single layer, cut side down, on sprayed baking pan and roast until golden brown and tender, about 20 minutes or so depending upon size. Don’t overbake or potatoes will be dry.

Place in bowl, add pesto and toss to coat.

Permanent link to this article: http://abouteating.com/roasted-potatoes-tossed-with-fresh-herb-lemon-pesto/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>