Veggies: Roasted Fingerling Potatoes with Chive Pesto

Veggies: Roasted Fingerling Potatoes with Chive Pesto
Adapted from bonappetit.com
Veggies: Roasted Fingerling Potatoes with Chive Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 3/4

    lb. fingerling potatoes, halved lengthwise

  • 1

    Tbsp. plus 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1/2

    cup (packed) chopped fresh chives, plus more for garnish

  • 1/2

    cup (packed) chopped fresh flat-leaf parsley

  • 2

    Tbsp. slivered almonds, chopped walnuts, or pine nuts

  • 1

    garlic clove

  • 2

    tsp. fresh lemon juice

Directions

Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown, 25-30 minutes. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

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