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Fingerling Potatoes With Oregano Pesto




Source of Recipe


Source: Cooking Light magazine


Recipe Introduction


Any kind of potato will work in place of the fingerlings. Just cut them up into 2-inch chunks.



List of Ingredients




2 cups torn spinach leaves

2 cups fresh parsley leaves

1 cup fresh oregano leaves

2 tablespoons grated fresh Parmesan cheese

2 tablespoons sliced almonds, toasted

1 tablespoon lemon juice

1/4 teaspoon salt

2 large garlic cloves, peeled

2 tablespoons olive oil

16 fingerling potatoes (about 1 1/2 pounds


Recipe



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 degrees F.


Place potatoes on a jelly-roll pan. Bake at 425 degrees F for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.


NOTE: Store remaining pesto in an airtight container in refrigerator for up to 1 week.