Roasted Fingerling Potatoes with Chive Pesto

Ready in 1 hour

Top-ranked recipe named "Roasted Fingerling Potatoes with Chive Pesto"

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Ingredients

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1.75 pounds fingerling potatoes; halved lengthwise
1 tablespoon extra virgin olive oil
.5 cup extra virgin olive oil
kosher salt
black pepper; freshly ground
.5 cup chives; chopped
.5 cup parsley; chopped
2 tablespoons slivered almonds
1 clove garlic
2 teaspoons fresh lemon juice

Original recipe makes 6 Servings

Servings  

Preparation

Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown, 25-30 minutes.

Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper.

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

Credits

Added on Award Medal
Calories Per Serving: 218 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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