Serves 4
Any kind of potatoes will work in place of the fingerlings. Just cut them up into 2-inch chunks.
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 poatoes (about 1 1/2 pounds)
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 poatoes (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.
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