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ingredients
1/3 Cup chopped fresh chives
2 Tbsp. chopped fresh rosemary
2 Tbsp. olive oil
2 Garlic cloves, chopped
Juice from one lemon
Zest from one lemon
½ Tsp. kosher salt
2 ½ Lbs. multi color fingerling potatoes, cut in half lengthwise
DIRECTIONS
NOTE: This is a great side dish for lamb, fish or chicken. I love to make this in the spring and serve it with my Almond Crusted Salmon with lemon and leek crema. I’ve used the pesto with baby red potatoes and the results were just as good. I’ve also made the pesto using whatever herbs I had on hand….it always comes out great so it is easy and very easy to adapt. Enjoy.