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Baked Pesto Potatoes




Source of Recipe


unknown


List of Ingredients




2 garlic cloves
1 cup basil leaves
1 cup parsley sprigs
1/2 cup plus 2 Tbsp. chicken broth, divided
4 Tbsp. BelGioioso Romano, finely grated and divided
2 Tbsp. lemon juice
4 tsp. olive oil, divided
1/2 tsp. salt
Cooking spray
6 cups potatoes, sliced 1/8" thick, divided



Recipe



Preheat oven to 425°F. Blend garlic, basil and parsley in food processor and process until minced. Add 2 Tbsp. broth, 2 Tbsp. Romano, lemon juice, 2 tsp. oil, and salt. Process until smooth.

Spread 2 tsp. oil in an 11x7-inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 Tbsp. basil mixture over potatoes, and sprinkle with 2 tsp. cheese. Repeat procedure with 2 cups potatoes, 3 Tbsp. basil mixture, and 2 tsp. cheese. Top with 2 cups potatoes.

Microwave 1/2 cup broth at high for 1 1/2 minutes. Pour over potatoes; spread on remaining basil mixture. Cover with foil and bake for 45 minutes. Uncover; sprinkle with 2 tsp. cheese and bake an additional 15 minutes until tender. Makes 6 servings.