Fingerling Potatoes With Oregano Pesto

Ingredients

• 2 tablespoons almonds toasted sliced
• 1.5 pounds fingerling potatoes 
• 2 cups parsley leaves fresh
• 2 large garlic cloves peeled
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil 
• 1 cup oregano leaves fresh
• 2 tablespoons parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 2 cups torn spinach leaves 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.
2. Preheat oven to 42
3. Place potatoes on a jelly-roll pan.
4. Bake at 425 for 20 minutes or until tender, stirring occasionally.
5. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
6. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.