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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
- 1 1/2 pounds fingerling potatoes (16 potatoes)
Preparation
Step 1
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 425º.
Place potatoes on a jelly-roll pan. Bake at 425º for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
Serving Size: 4 potatoes
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