Fingerling Potatoes With Oregano Pesto

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Fingerling Potatoes With Oregano Pesto

 

Any kind of potatoes will work in place of the fingerlings. Just cut them up

into 2-inch chunks.

 

2 cups torn spinach leaves

2 cups fresh parsley leaves

1 cup fresh oregano leaves

2 tbsp. grated fresh Parmesan cheese

2 tbsp. sliced almonds, toasted

1 tbsp. lemon juice

1/4 tsp. salt

2 large garlic cloves, peeled

2 tbsp. olive oil

16 fingerling potatoes, about 1 1/2 pounds

 

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. Preheat oven to 425 degrees. Place potatoes on a

jelly-roll pan. Bake at 425 degrees for 20 minutes or until tender, stirring

occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently

to coat. Serves 4.

 

 

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