Here's a recipe I made last week too, inspired by this recipe from the New York Times. I was getting a little bored with plain roasted potatoes so I made them with a kale pesto.
1 lb potatoes (I had red skinned potatoes, but I think any kind would work)
1 T. olive oil
1 small bunch kale, washed, stems removed
1/3 c. pine nuts (toasting is optional)
1 or 2 cloves garlic
the zest from a lemon (I use a normal vegetable peeler to remove the zest, it's faster and will be processed later)
1/2 t. salt + more to taste
1/2 t. pepper + more to taste
about 1/3 c. olive oil
*Freshly grated Parmesan cheese for serving
1. Turn on oven to 375. Wash and cube the potatoes, toss with 1 T. olive oil, and place in roasting pan in oven. Roast for about 45 minutes or till done.
2. Bring some salted water to a boil, add in the kale and cook for just 45 seconds. Drain.
3. Combine pine nuts, garlic, lemon zest, S&P in the work bowl of a food processor. Pulse about 10 times till zest is finely chopped.
4. Add in the boiled kale.
5. Tun the food processor to on. While it's running, slowly drizzle in the olive oil. Process till smooth, add in more S&P if desired.
6. When the potatoes are done, remove from oven and toss with pesto. Serve with lots of Parmesan cheese.
*The easiest way to grate Parmesan is in the food processor. So before you make the pesto, cube the block of Parmesan into 1/2" cubes. Turn the food processor on, and drop the cheese cubes through the feed tube one at a time. Let it go for about 10 seconds after you've dropped in the last tube. Transfer the grated cheese to a serving bowl. No need to wash the work bowl before making the pesto!