Potato-Pesto Bake

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Potato-Pesto Bake

 

1 tablespoon slivered almonds

4 teaspoons olive oil, divided

2 cloves garlic

1/2 teaspoon salt

2 cups parsley sprigs

6 cups sliced 1/8-inch thick red potatoes

2 tablespoons vegetable broth

2 tablespoons parmesan cheese

2 tablespoons Parmesan cheese

1/2 cup vegetable broth

2 tablespoons lemon juice

 

Preheat oven to 425 degrees.

Process almonds and garlic in a food processor until minced.

Add the parsley, process until finely chopped.

Add 2 tablespoons vegetable broth, 2 tablespoons Parmesan, lemon juice, 2

teaspoons oil, and salt.

Process until smooth.

Coat an 11x7 inch baking dish with 2 teaspoons olive oil.

Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons parsley

mixture over potatoes, and sprinkle with 2 teaspoons Parmesan.

Repeat the procedure with 2 cups potatoes, 3 tablespoons parsley mixture, and 2

teaspoons Parmesan.

Top with 2 cups potatoes.

Heat 1/2 cup broth until very hot.

Pour over the potatoes; spread remaining basil mixture over potatoes.

Cover with foil and bake at 425 degrees for 45 minutes.

Uncover; sprinkle with 2 teaspoons parmesan and bake an additional 15 minutes or

until tender.

Makes 6 servings.