Roasted Fingerling Potatoes with Chive Pesto

Ingredients

• Chives

  Raw

  8 tbsp chopped or 24g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Parsley

  Raw

  ½ cup or 30g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  2 tsp or 10g

• Almonds

  Nuts, raw

  ⅛ cup, sliced or 12g

• Potato

  Flesh and skin, raw

  5 Potato small or 850g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Coarsely chop parsley. Cut potatoes in half lengthwise.
2. Preheat oven to 425F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
3. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
4. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

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