Potato-Pesto Bake

• 1 tablespoon slivered almonds, toasted
• 2 garlic cloves
• 1 cup basil leaves
• 1 cup parsley sprigs
• 2 tablespoons fat-free, less-sodium chicken broth
• 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese
• 2 tablespoons lemon juice
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt
• Cooking spray
• 6 cups (1/8-inch-thick) sliced red potatoes (about 2 pounds), divided
• 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese, divided
• 1/2 cup fat-free, less-sodium chicken broth

1. Preheat oven to 425u0b0.
2. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.
3. 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.
4. Microwave 1/2 cup broth at high 1 1/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425u0b0 for 45 minutes. Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.

slivered almonds, garlic, basil, parsley sprigs, chicken broth, romano cheese, lemon juice, olive oil, salt, cooking spray, red potatoes, romano cheese, chicken broth

Taken from www.myrecipes.com/recipe/potato-pesto-bake (may not work)