Oregano Pesto Fingerling Potatoes

1 cup fresh oregano leaves
2 cups fresh parsley leaves
2 cups torn spinach leaves (fresh)
2 tablespoons freshly grated Parmesan cheese
2 large garlic cloves, peeled
2 tablespoons sliced almonds, toasted
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
16 fingerling potatoes

Preheat oven to 425 degrees F. Place first 8 ingredients into a food processor; process until smooth. With food processor running, slowly add olive oil via food chute; process until well-blended then set aside. Place potatoes on a jelly-roll pan then place in oven and bake until tender, about 20 minutes, stirring occasionally. Put potatoes in a large serving bowl, add 1/3 cup pesto then toss gently to coat.

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