Roasted Potatoes with Arugula-Pistachio Pesto

INGREDIENTS

2 lb

fingerling potatoes, halved lengthwise

1/4 cup

extra-virgin olive oil, divided

3/4 tsp

kosher salt, divided

3/8 tsp

freshly ground black pepper, divided

1 1/2 cups

packed arugula leaves (about 1 1/2 ounces)

3 tbsp

grated fresh Parmesan cheese

1 1/2 tbsp

pistachios

2 tsp

water

1 1/2 tsp

fresh lemon juice

garlic clove