Fingerling Potatoes With Oregano Pesto

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Fingerling Potatoes With Oregano PestoRecipe
HOWARD L. PUCKETT
Any kind of potato will work in place of the fingerlings. Just cut them up into 2-inch chunks.
4 servings (serving size: 4 potatoes)

Ingredients

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

Preparation

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.

Created date

October 1997

Nutritional Information

Calories 188
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 0.9 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 5.9 g
Carbohydrate 31.2 g
Fiber 4.9 g
Cholesterol 1 mg
Iron 4.1 mg
Sodium 135 mg
Calcium 96 mg