Fingerling Potatoes with Oregano Pesto

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Fingerling Potatoes with Oregano Pesto   

 

2 cups torn spinach

2 cups fresh parsley

1 cup fresh oregano

2 tbsps. grated fresh parmesan cheese

2 tbsps. sliced almonds, toasted

1 tbsp. lemon juice

1/4 tsp. salt

2 large garlic cloves, peeled

2 tbsps. olive oil

16 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 degrees.

Place potatoes on a jelly roll pan. Bake for 20 minutes or until tender,

stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto,

tossing gently to coat.

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

Any kind of potato

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