Potatoes with Herb and Almond Pesto
ready in 1 hr 10 min.
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.
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.
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.
Remove from the oven and serve with the rest of the herb sauce as a dip.