Fingerling Potatoes With Oregano Pesto

• 2 cups torn spinach leaves
• 2 cups fresh parsley leaves
• 1 cup fresh oregano leaves
• 2 tablespoons grated fresh Parmesan cheese
• 2 tablespoons sliced almonds, toasted
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 large garlic cloves, peeled
• 2 tablespoons olive oil
• 16 fingerling potatoes (1 1/2 pounds)

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 425u0b0.
3. Place potatoes on a jelly-roll pan. Bake at 425u0b0 for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
4. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.

torn spinach leaves, parsley, oregano, parmesan cheese, almonds, lemon juice, salt, garlic, olive oil, potatoes

Taken from www.myrecipes.com/recipe/fingerling-potatoes-with-oregano-pesto (may not work)