Fingerling Potatoes with Oregano Pesto

By Lv2Cook

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)

Details

Servings 1

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