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Fingerling Potatoes With Oregano Pesto

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.