Roasted Fingerlings with Spinach-Basil Pesto

Ingredients

• 1/4 cup olive oil plus 1 tbsp olive oil

• 2 cups packed spinach leaves

• 1 cups packed basil leaves

• 1 cloves garlic

• 1 tablespoons lemon juice

• 1/8 cup shredded Parmesan cheese

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1.5 lbs small thin-skinned fingerling potatoes, cut in half lengthwise

Instructions

1. Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.

2. Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.

3. Meanwhile, Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.

4. Toss roasted potatoes with reserved pesto. Garnish with additional basil.