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Receta Fingerling Potatoes With Oregano Pesto
by Global Cookbook

Fingerling Potatoes With Oregano Pesto
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Ingredientes

  • 2 c. Torn Spinach
  • 2 c. Fresh Parsley
  • 1 c. Fresh Oregano
  • 2 Tbsp. Grated Fresh Parmesan Cheese
  • 2 Tbsp. Sliced Almonds Toasted
  • 1 Tbsp. Lemon Juice
  • 1/4 tsp Salt
  • 2 lrg Garlic Cloves Peeled
  • 2 Tbsp. Extra virgin olive oil
  • 16 x Fingerling Potatoes

Direcciones

  1. Combine first 8 ingredients in a food processor; process till smooth.
  2. With food processor on, slowly add in oil through food chute; process till well blended. Set aside.
  3. Preheat oven to 425F.Place potatoes on a jelly roll pan. Bake at 425F for 20 min or possibly till tender, stirring occasionally. Place potatoes in a large bowl; add in 1/3 c. pesto, tossing gently to coat.
  4. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
  5. Note: Any kind of potato will work in place of the fingerlings. Just cut them up into 2 inch chunks.