Roasted Fingerling Potatoes with Chive Pesto

By December 20, 2011Uncategorized

1 1/2 lb. fingerling potatoes, halved lengthwise

1 Tbsp. plus 1/2 cup olive oil

Salt and freshly ground black pepper

1/2 cup (packed) chopped fresh chives, plus more for garnish

1/2 cup chopped flat-leaf parsley

2 Tbsp. slivered almonds, chopped walnuts, or pine nuts

1 garlic clove

2 tsp. fresh lemon juice

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, 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.  From

Author Terra

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