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Roasted Fingerling Potatoes with Chive Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vegan side dish of roasted potatoes with chive pesto offers a sophisticated twist on the classic roast potato. By roasting the fingerling potatoes until the skins are crisp and the insides buttery, they become the perfect vessel for a bright, herbaceous dressing. The pesto, made with fresh chives and flat-leaf parsley, provides a sharp, savoury contrast to the earthy potatoes, while a squeeze of lemon juice adds a refreshing acidity that lifts the whole plate.

Ideal for entertaining or as a light lunch, these potatoes are naturally plant-based and gluten-free. The addition of toasted almonds or pine nuts gives the pesto a wonderful depth of flavour and a slight crunch. Serve these as part of a Sunday roast or alongside a crisp green salad for a simple yet elegant homemade meal that celebrates fresh, seasonal herbs.

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Ingredients for Roasted Fingerling Potatoes with Chive Pesto

  • 800g fingerling potatoes, halved lengthwise

  • 1 tablespoon plus 120ml extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1/2 cup (packed) chopped fresh chives, plus more for garnish

  • 1/2 cup (packed) chopped fresh flat-leaf parsley

  • 2 tablespoons slivered almonds, chopped walnuts, or pine nuts

  • 1 garlic clove

  • 2 teaspoons fresh lemon juice

How to make Roasted Fingerling Potatoes with Chive Pesto

Preheat oven to 218°C. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.

Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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