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

Preparation
​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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