ROASTED FINGERLING POTATOES WITH CHIVE PESTO RECIPE | EPICURIOUS.COM

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Roasted Fingerling Potatoes with Chive Pesto Recipe | Epicurious.com image

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

Provided by @MakeItYours

Number Of Ingredients 8

1 3/4 pounds fingerling potatoes, halved lengthwise
1 tablespoon plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives, plus more for garnish
1/2 cup (packed) chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, chopped walnuts, or pine nuts
1 garlic clove
2 teaspoons fresh lemon juice

Steps:

  • 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.
  • Per serving: 356 calories, 23 g fat, 4 g fiber
  • Nutritional analysis provided by
  • Bon Appétit

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