Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Torn Spinach |
2 cups | Fresh Parsley |
1 cup | Fresh Oregano |
2 tablespoons | Grated Fresh Parmesan Cheese |
2 tablespoons | Sliced Almonds; Toasted |
1 tablespoon | Lemon Juice |
¼ teaspoon | Salt |
2 larges | Garlic Cloves; Peeled |
2 tablespoons | Olive Oil |
16 \N | Fingerling Potatoes |
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.
Place potatoes in a large bowl; add ⅓ cup pesto, tossing gently to coat.
Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week. Note: Any kind of potato will work in place of the fingerlings.
Just cut them up into 2 inch chunks.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 31, 1999, converted by MM_Buster v2.0l.