Roasted Fingerling Potatoes with Chive Pesto
The fresh, bright flavor of the pesto in this recipe really transforms the roasted potatoes into something special. Added bonus- any leftover pesto is also good on eggs the following day. You can make the pesto in your blender if you don’t have a food processor. For fast and easy clean up, line your baking sheet with aluminum foil, and simply roll up and discard foil when done. This recipe makes 6 servings.
Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon 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 tablespoons 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.
last updated August 17, 2023