Yield: 4 servings
|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|
|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.