Anchovy and Pesto

• potatoes
• 2 cups basil leaves
• 1 clove garlic
• 2 tablespoons pine nuts
• 4 anchovy fillets
• 1/4 cup olive oil
• 1/2 cup grated Parmesan
• 2-4 tablespoons oil

1. Heat oven to 375.
2. Slice potatoes up to 1/4-inch thick.
3. Skip the butter.
4. In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, 1/4 cup olive oil and 1/2 cup grated Parmesan; pulse until blended, adding another 2-4 tablespoons oil until smooth.
5. Toss with potatoes; layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.

potatoes, basil, clove garlic, nuts, anchovy, olive oil, parmesan, oil

Taken from cooking.nytimes.com/recipes/1014456 (may not work)