Potato-Pesto Bake

Ingredients

• 1 cup basil leaves 
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons less-sodium chicken broth fat-free
• 2  garlic cloves 
• 2 tablespoons juice of lemon 
• 4 teaspoons olive oil divided
• 1 cup parsley sprigs 
• 2 pounds potatoes red divided sliced ()
• 0.5 ounce romano cheese fresh divided finely grated
• 0.5 ounce romano cheese fresh finely grated
• 0.5 teaspoon salt 
• 1 tablespoon slivered almonds toasted

Equipment

• food processor
• oven
• baking pan
• aluminum foil
• microwave

Directions

1. Preheat oven to 42
2. Drop the almonds and garlic through food chute with food processor on, and process until minced.
3. Add basil and parsley; process until finely chopped.
4. Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.
5. Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese. Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese. Top with 2 cups potatoes.
6. Microwave 1/2 cup broth at high 1 1/2 minutes or until very hot.
7. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425 for 45 minutes. Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.