Fingerling potatoes with oregano pesto

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.

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