This is my favorite use for the little containers of pesto that always seem to inhabit my freezer. I chop up a few red potatoes and a couple of onions, toss with a few tablespoons of pesto, and roast at 400 degrees until the potatoes are nice and crispy (and kind of charred, because I like that).
I've done this with all sorts of root vegetables (sweet potatoes are especially good!) and many varieties of pesto. It's always good.
