Roasted New Potatoes with Spring Herb Pesto

Ingredients

  • ¾ cup chopped fresh parsley
  • 1/3 cup chopped fresh chives
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon grated lemon peel
  • + 2 more ingredients
    • ½ teaspoon salt
    • 2 ½ pounds red-skinned new potatoes, halved lengthwise

1. Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.) 2. Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle...

View full recipe at SpringPad

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