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.
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
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!!).