Roasted Fingerling Potatoes with Chive Pesto |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes. Ingredients:
1 3/4 pounds fingerling potatoes, halved lengthwise |
1 tablespoon plus 1/2 cup 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 |
Directions:
1. Preheat oven to 425°F. 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.
2. 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.
3. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
4. Per serving: 356 calories, 23 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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