| 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" <[email protected]> on Aug 31, 1999, converted by MM_Buster v2.0l.
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