Roasted Fingerling Potatoes with Chive Pesto
Crispy roasted fingerling potatoes are tossed with an amazing chive pesto! Use the extra chive pesto on sandwiches!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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