Ingredients
Units
Scale
- 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
- 1 large garlic clove
- 1/2 cup olive oil
- 1 Tablespoon lemon juice
- Pinch of salt
Instructions
- To prep the potatoes, just slice them down the middle and toss them with some olive oil and salt and pepper.
- Lay these out on a baking sheet and bake them at 425 degrees for about 35 minutes. Give them a turn every 10 minutes to make sure they are cooking evenly.
- Chive Pesto: Normally pesto uses basil, but chives work equally well.
- Once you have all your ingredients, add everything but the oil and lemon juice to a food processor and pulse them a few times. Then drizzle in the olive oil and continue to process until the pesto is a coarse paste.
- Once you’re done processing the pesto, stir in the lemon juice and you’re all set.
- Finishing the Dish: Transfer the potatoes to a large bowl and toss them with about two tablespoons of the pesto. You’ll probably want to add more, but it’s a good idea to start light with the pesto.
- When the potatoes come out of the oven the should be really nicely browned all over. Serve immediately.
- Prep Time: :10
- Cook Time: :45
- Category: Side Dish
- Method: Oven