Potatoes with Herb and Almond Pesto

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Potatoes with Herb and Almond Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
1 handful
Basil (leaves picked)
1 handful
oregano (leaves picked)
1 handful
Lemon thyme (leaves picked)
1 handful
parsley (leaves picked)
½ cup
blanched almonds
cup
35 ounces
small, waxy potatoes (halved lengthways)
2 sprigs

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a large baking tray with grease-proof paper.
2.
Put the basil, oregano, thyme and parsley leaves in a large mixer with the almonds and blend to a fine purée. Add enough oil to achieve the desired consistency. Season to taste with salt and ground black pepper.
3.
Put the potatoes on the tray, cut side up. Brush lightly with some of the herb sauce, season with salt and ground black pepper and lay the rosemary on top. Bake in the oven for approx. 40 minutes. Use a small knife to check the potatoes are cooked through.
4.
Remove from the oven and serve with the rest of the herb sauce as a dip.