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

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    Comments

    1. says

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

    2. says

      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.

    3. says

      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.

    4. says

      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.

    5. says

      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!

    6. says

      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 :-)

    7. says

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

      Thanks for participating in WHB!

    8. says

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

    9. says

      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.