Roasted Fingerling Potatoes with Chive Pesto

This is a good side for chicken, or whatever else. The chive pesto is delicious.


Roasted Fingerling Potatoes with Chive Pesto
From: Bon Appetit

Ingredients

1 3/4 pound fingerling potatoes, halved lengthwise
1 tablespoon plus 1/2 cup extra virgin olive oil
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup packed chopped flat-leaf parsley
2 tablespoons chopped pine nuts of walnuts
1 garlic clove
2 teaspoons fresh lemon juice

1. Preheat oven to 425 degrees.

2. In a medium bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange potato halves in a single layer on a rimmed baking sheet. Roast potatoes about 25-30 minutes, until golden brown.

3. While the potatoes roast, combine 1/2 cup chives, parsley, nuts, and garlic in a food processor. Pulse into finely chopped. Gradually add olive oil and pulse until it's incorporated. Transfer pesto to a small bowl and add lemon juice and 2 tablespoons of water. Season with salt and pepper.

4. Transfer potatoes to a platter and toss with half of the pesto. Top with extra chopped chives and serve with remaining pesto.