Fingerling Potatoes with Kale Pesto

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.

3. 3

   Drain and let cool slightly, then cut the potatoes in half lengthwise.

4. 4

   Meanwhile, in a food processor, combine the kale with the almonds, lemon juice and garlic and pulse until the kale and nuts are very finely chopped.

5. 5

   With the machine on, drizzle in the olive oil and process until incorporated.

6. 6

   Season the pesto with salt and pepper.

7. 7

   In a large bowl, toss the warm fingerlings with the pesto and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.