Fingerling Potatoes With Oregano Pesto

Fingerling Potatoes With Oregano Pesto
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 tablespoons olive oil
  • 2 cups fresh parsley leaves
  • 1 cup fresh oregano leaves
  • 2 cups torn spinach leaves
  • 2 large garlic cloves, peeled
  • 16 fingerling potatoes (1 1/2 pounds)
  • 2 tablespoons grated fresh Parmesan cheese
  • + 3 more ingredients
    • 2 tablespoons sliced almonds, toasted
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt

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°. Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Pl...

View full recipe at My Recipes

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