| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
4 |
servings |
INGREDIENTS
| 2 |
c |
Torn Spinach |
| 2 |
c |
Fresh Parsley |
| 1 |
c |
Fresh Oregano |
| 2 |
tb |
Grated Fresh Parmesan Cheese |
| 2 |
tb |
Sliced Almonds; Toasted |
| 1 |
tb |
Lemon Juice |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Garlic Cloves; Peeled |
| 2 |
tb |
Olive Oil |
| 16 |
|
Fingerling Potatoes |
INSTRUCTIONS
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?. Place potatoes on a jelly roll
pan. Bake at 425? 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. Note: Any kind of potato will work in place of the fingerlings.
Just cut them up into 2 inch chunks.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug
31, 1999, converted by MM_Buster v2.0l.
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