Thursday, June 23, 2011

Roasted Fingerling Potatoes with Chive Pesto

Potatoes with Chive Pesto

Sometimes my basil is ready to harvest, sometimes it’s not.  But what is always ready is my chives.  Chives look a lot like grass, and like grass, they sprout up everywhere and grow with wild abandon.  So, I am always looking for ways to use them.   Because you know, this is the summer of cleaning out my garage and using my herbs.

And thank you Bon Appetite for giving me a fantastic way to use my chives.   I found this Roasted Fingerling Potatoes with Chive Pesto in their May 2011 issue.  

What I take away from this is two things…one…chive pesto is fantastic.  This recipe makes plenty and I used some of the leftover on a grilled cheese sandwich.  So good.  Second..why have I never thought of roasting potatoes and then quickly tossing them in something flavorful?  This will be a new technique for me that I plan on doing all sorts of things with! 

Roasted Fingerling Potatoes with Chive Pesto

  • 1 3/4 lb. fingerling potatoes, halved lengthwise
  • 1 Tbsp. 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 Tbsp. slivered almonds, chopped walnuts, or pine nuts
  • 1 garlic clove
  • 2 tsp. fresh lemon juice
  • Preheat the oven to 425.  Toss the potatoes with 1 tablespoon olive oil and salt and pepper.  Spread on a cookie sheet and roast, turning occasionally until golden brown, 25-30 minutes.

    While the potatoes are roasting, combine chives, parsley, almonds and garlic in a food processor.  Pulse until finely chopped.  Slowly add the oil through the feed tube, while the machine is running.   Transfer to a small bowl, stir in the lemon juice and 2 tablespoons water, and season with salt and pepper.

    Put the potatoes on a platter and drizzle with half the sauce (I put them back in their bowl and tossed them).  Serve with the remaining pesto (or save for sandwiches!!).

    This will be my entry for Weekend Herb Blogging hosted by  Chris from Mele Cotte


    Joanne said...

    Chive is one of my favorite herbs, ESPECIALLY when paired with potatoes! Such a simple idea...but so delicious also!

    Tins and Treasures said...

    Good Morning Pam,
    These look fabulous...and I think I have all those herbs growing on my patio! Thanks for sharing the recipe.

    Have a great day ~Natalie

    Melynda said...

    Chive pesto, what a great idea! I have some chives out back and this will be tasty, thanks.

    A Year on the Grill said...

    I need to take a look at the weekend herb site. Now that I am a gardener ;)

    love the recipe and quite a few of those ingredients are growing in my kitty litter containers as we speak.

    June said...

    Yum ...looks fabulous and so does the salmon in the background. I've turned over a new leaf re roasting the little baby potatoes too and agree, they're so much more flavorful. Can't wait to try your chive pesto.

    Lyndsey said...

    I must admit this did intrigue me, I like that idea too...roasting then tossing. I have the same thing with my basil and chives. I even have some garlic chives which might be good with a few thrown in.

    Marjie said...

    I use a lot of chives, too. You can put them in a grilled cheese sandwich, in scrambled eggs, under fried eggs, and of course with potatoes, among many other great uses. These potatoes look nice!

    *The Old Geezer said...

    Greetings From Southern California

    I added myself to follow your blog.

    I invite you to visit and follow TOGB.

    Have a Nice Day :-)

    BTW, thanks for the great recipe :-)

    Jennifurla said...

    I love love chives, and must make this pesto. Delish

    Sam @ My Carolina Kitchen said...

    Beautiful and easy - my kind of dish.

    Chris said...

    ooooh....chive pesto! That's a new one for me. And on potatoes? Brilliant!

    Thanks for participating in WHB!

    CC11 said...

    I can't believe I have also never thought of tossing them in something flavourful AFTER baking either!

    Chris said...

    I can definitely see this side dish in my near future!

    Roz from 'la bella vita' said...

    Chives with taters are so perfect! I like how you prepared this. . . what a great way to use up the chives in our gardens!

    Rivki Locker (Ordinary Blogger) said...

    Came across your recipe on Melle Cotte. What a lovely use of chives. I find I don't use chives much because I don't quite know what to do with them. Great idea!

    Wearinbeads said...

    The chives do grow all over, don't they? Do you freeze your pesto? under oil so it doesn't turn black? or?

    grace said...

    i've never considered a chive pesto--good on you! it might not please me on all things, but it sounds perfect for some roasted taters.