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Fingerling Potatoes With Oregano Pesto

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CATEGORY CUISINE TAG YIELD
Dairy Potatoes 4 Servings

INGREDIENTS

2 c Torn Spinach
2 c Fresh Parsley
1 c Fresh Oregano
2 T Grated Fresh Parmesan Cheese
2 T Sliced Almonds, Toasted
1 T Lemon Juice
1/4 t Salt
2 Garlic Cloves, Peeled
2 T 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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