1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray, or you can also line it with foil.

2. In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread everything into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes, then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender. All ovens are different, so just monitor closely.

3. While the potatoes are cooking, make the pesto. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil to taste.

4. Once the potatoes are roasted, squeeze the juice of half of a lemon over the top. Serve the potatoes warm on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.