• Preheat oven to 425° F

Basil Pesto

• Add basil, walnuts, Parmesan, salt and about half of the olive oil to the bowl of a food processor. Pulse a few times and add more olive oil as needed. Continue to pulse until a smooth pesto forms.

Pesto Parmesan Potatoes

• Rinse potatoes and cut larger ones in half. Transfer to a large bowl.
• Add two tablespoons of pesto to bowl with potatoes. Season potatoes with salt, black pepper, garlic powder and chipotle pepper. Toss potatoes with a spoon to coat.
• Transfer potatoes to an oiled baking sheet, being sure to spread them out so that none are overlapping. Bake for 20 minutes then remove from oven and sprinkle two tablespoons of Parmesan on top of potatoes. Transfer back to oven and bake an additional five minutes until Parmesan is golden and potatoes are crispy.
• Remove potatoes from oven and top with additional pesto by dropping dollops right onto potatoes. Serve warm!