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Roasted Fingerlings with Chive Pesto

macheesmo.com
serves 4
Ingredients
  • 1 1/2 pounds fingerling potatoes (that's the size of bag they normally come in)
  • 2 Tablespoons olive oil
  • Big pinch of salt and pepper
Chive Pesto:
  • 1/2 Cup fresh chives
  • 1/2 Cup fresh flat leaf parsley
  • 2 Tablespoons almonds or pine nuts (opt.)
  • 1 large garlic clove
  • 1/2 Cup olive oil
  • 1 Tablespoon lemon juice
  • Pinch of salt

Picture
Preparation
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1) Slice potatoes in half and toss with olive oil, salt and pepper.
2) Lay potatoes out onto a baking sheet in an even layer.
3) Bake potatoes at 425 degrees for 35-40 minutes, turning every 10 minutes or so.
4) Meanwhile, add all pesto ingredients except olive oil and lemon juice to a food processor.  Pulse a few times to combine.
5) Drizzle in olive oil and continue to pulse until it’s a coarse paste.
6) Stir in lemon juice and set aside.
7) When potatoes come out of the oven, add to a bowl and toss with a few tablespoons of pesto.
8) Serve with extra pesto on the side!

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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