Roasted New Potatoes with Spring Herb Pesto

1. 1

   Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree.

2. 2

   (Pesto can be made 1 day ahead.

3. 3

   Cover and refrigerate.)

4. 4

   Preheat oven to 400F.

5. 5

   Toss potatoes and remaining 2 tablespoons oil in large bowl.

6. 6

   Sprinkle generously with salt and pepper.

7. 7

   Arrange potatoes, cut side down, on rimmed baking sheet.

8. 8

   Roast until potatoes are golden brown and tender, about 40 minutes.

9. 9

   Using spatula, transfer potatoes to large bowl.

10. 10

    Add pesto and toss to coat.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.