Roasted Fingerling Potatoes with Chive Pesto
Crispy roasted fingerling potatoes are tossed with an amazing chive pesto! Use the extra chive pesto on sandwiches!
- 1 3/4 pound fingerling potatoes washed, scrubbed and cut into equal sizes
- 1 tablespoon extra virgin olive oil
- salt and black pepper
- 1/2 cup fresh chives chopped, packed
- 1/2 cup fresh parsley chopped, packed
- 2 tablespoons pine nuts
- 1 clove garlic
- 2 teaspoons lemon juice fresh
- 1/2 cup extra virgin olive oil
Make the Chive Pesto
While the potatoes are roasting, place the chives, parsley, pine nuts, and garlic in a food processor. Process until finely chopped.
With the processor running, slowly pour in the olive oil.
Scoop out and place in a large bowl and add the lemon juice and 2 tablespoons of water and stir.
Leave half of the pesto in the bowl and put the other half in a small bowl.
The calories for this are a bit off because you only use 1/2 of the chive pesto. You can serve it with the rest of the pesto, but it really doesn't need it. Save the pesto and use it on sandwiches!
Nuts - you can use pine nuts, walnuts or almonds.
Calories: 308kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 11mg | Potassium: 614mg | Fiber: 3g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 35.5mg | Calcium: 26mg | Iron: 1.7mg