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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. Note: Any kind of potato will work in place of the fingerlings. Just cut them up into 2 inch chunks. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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