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Yield
4 servings (serving size: 4 potatoes)
HOWARD L. PUCKETT

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 4

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

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