Fingerling Potatoes With Oregano Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Any kind of potato will work in place of the fingerlings. Just cut them up into 2-inch chunks. Ingredients:
2 cups torn spinach leaves |
2 cups fresh parsley leaves |
1 cup fresh oregano leaves |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons sliced almonds, toasted |
1 tablespoon lemon juice |
1/4 teaspoon salt |
2 large garlic cloves, peeled |
2 tablespoons olive oil |
16 fingerling potatoes (1 1/2 pounds) |
Directions:
1. Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.
2. Preheat oven to 425°.
3. Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
4. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
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