Potatoes with Herb and Almond Pesto

Name: Potatoes with Herb and Almond Pesto
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 handful Basil (leaves picked); 1 handful oregano (leaves picked); 1 handful Lemon thyme (leaves picked); 1 handful parsley (leaves picked); 0.5 cup blanched almonds; 0.375 cup olive oil; 35 ounces small, waxy potatoes (halved lengthways); 2 sprigs rosemary

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 10 min.

Ready in

Ingredients

for

servings

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; ⅜ cup
olive oil; 35 ounces
small, waxy potatoes (halved lengthways); 2 sprigs
rosemary

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Preparation steps

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.