Kale Pesto Oven-Roasted Potatoes

I have never been one of those, “Oh it’s a new year I better start eating healthier and I better head to the gym because I didn’t all last year” kind of people. Maybe that’s good, maybe that’s bad. Whatever it is, it works for me.

Last year I made a resolution to live a more balanced life and just be happy and satisfied. I think I accomplished that. I keep chasing my happiness through this blog and good things and happiness follow me. I am even continuing this into the New Year.

While some of you were kicking off a diet today, Mike and I went to dinner with my family. We went to Dell Rhea’s Chicken Basket. It is a family tradition. You can’t get any better than two dollar PBR drafts, fried chicken, and fresh made to order biscuits.

I figure, why stress out over healthy eating? Stress is even worse for your body than a buttermilk biscuit!

For those of you trying to better yourselves and eat healthier, I have a recipe for you. Kale is an amazing super food. I love making it into a pesto and putting it on noodles or roasted vegetables. It is like a secret second serving of vegetables. Vegetables on top of vegetables!

Now that is what I call healthy! Don’t go crazy with dieting people. It is all about balance. Plus you are all fantastic the way you are!

Kale Pesto Oven-Roasted Potatoes
Prep time

Cook time

Total time


Recipe type: Side Dish
Serves: 4 – 6

  • For the Potatoes:
  • 5 Large Russet Potatoes, cubed
  • 3 Tablespoons Olive Oil
  • Pinch Salt and Pepper
  • ………………………….
  • For the Pesto:
  • 2 Cups Chopped Kale
  • ¼ Cup Pine Nuts
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Cloves Garlic
  • 1 Tablespoon Chopped Parsley
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Grated Parmesan
  • ½ Cup Olive Oil

  1. Preheat the oven to 400 degrees F.
  2. Cut potatoes into cubes. Soak the potatoes in a large bowl of ice water for at least ten minutes while the oven warms up. After ten minutes, pat potatoes dry on a dish towel.
  3. Place cubed potatoes on a medium baking sheet. Toss potatoes together with olive oil and salt and pepper. Bake in the oven for 35 minutes, tossing a few times in between.
  4. While the potatoes roast, add cheese, pine nuts, salt, pepper, and garlic to a food processor. Pulse for a few minutes until the garlic and nuts are a small mince. Add in the kale, parsley, lemon juice, and olive oil. Pulse until smooth, 1-2 minutes.
  5. When potatoes are roasted, add to a large bowl along with three tablespoons of pesto. Toss together to evenly coat. Serve right away.

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  1. says

    That is a brilliant idea! Looks and sounds luvly!
    As to the resolution thingy: every day is a fight, every day is the chance to do something, if you want to …

  2. says

    I never use the diet word. It needs to be a lifestyle. And a lifestyle that includes fried chicken and fresh biscuits is my kind of life!

    Love using kale in pesto. Totally into that veggie on veggie action!

  3. says

    I never thought to use kale in a pesto, what a great idea! And I completely agree about dieting after New Years, as long as you attempt to eat healthy and live a healthier lifestyle you’ll not only look better but feel better as well!

  4. says

    This recipe sounds fantastic! We are already fans of roasted potatoes, AND kale, so I think this is going to be a winner.
    Stefanie, I wanted you to know that I made the Jalapeno Cheddar Crackers TWICE in the last two weeks! The first time – on 12/22 – they were such a hit my husband said “You can make these next weekend, too!” – which I did on Sunday. SO YUMMY! Thanks for a great recipe.
    Happy new year to you and Mike and all those you love.

    • Stefanie says

      I am so happy they were such a huge hit! I love those crackers. Happy new year to you and your family Candy!


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