Anchovy and Pesto

1. 1

   Heat oven to 375.

2. 2

   Slice potatoes up to 1/4-inch thick.

3. 3

   Skip the butter.

4. 4

   In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, 1/4 cup olive oil and 1/2 cup grated Parmesan; pulse until blended, adding another 2-4 tablespoons oil until smooth.

5. 5

   Toss with potatoes; layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.