Roasted Fingerling Potatoes With Chive Pesto

• 1 3/4 pounds fingerling potatoes, halved lengthwise
• 1 tablespoon plus 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup (packed) chopped fresh chives, plus more for garnish
• 1/2 cup (packed) chopped fresh flat-leaf parsley
• 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
• 1 garlic clove
• 2 teaspoons fresh lemon juice

1. Preheat oven to 425u0b0F. 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.
2. 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.
3. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

fingerling potatoes, extravirgin olive oil, kosher salt, fresh chives, parsley, slivered almonds, garlic, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-fingerling-potatoes-with-chive-pesto-365189 (may not work)