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Fingerling Potatoes With Oregano Pesto

  • 4servings
  • 188calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups torn spinach leaves

  2. 2 cups fresh parsley leaves

  3. 1 cup fresh oregano leaves

  4. 2 tablespoons grated fresh Parmesan cheese

  5. 2 tablespoons sliced almonds, toasted

  6. 1 tablespoon lemon juice

  7. 1/4 teaspoon salt

  8. 2 large garlic cloves, peeled

  9. 2 tablespoons olive oil

  10. 16 fingerling potatoes (1 1/2 pounds)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 425°.

  3. 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.

  4. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.

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