INGREDIENTS:1 Tbsp. slivered almonds, toasted
2 garlic cloves
1 cup fresh basil
1 cup fresh parsley sprigs
2 Tbsps. fat free, low sodium chicken broth
2 Tbsps. Romano cheese, finely grated
4 tsps. olive oil, divided in half
½ tsp. salt
Lemon juice to taste
Cooking spray as needed
6 cups prepared sliced red skin potatoes
2 Tbsps. Romano cheese, finely grated, divided
½ cup fat free, low sodium chicken brothDIRECTIONS:1. Preheat oven to 425°F.
2. To make pesto: Place almonds and garlic through a food processor and process until minced. Add basil and parsley and process until finely chopped. Add 2 Tbsps. broth, 2 Tbsps. cheese, and 2 tsps. oil, salt and a squeeze of lemon (or more to taste).
3. Spread remaining 2 tsps. oil in an 11 x 7-inch baking pan coated with cooking spray. Arrange 2 cups of sliced red skins in the bottom of the dish; spread 3 Tbsps. pesto mixture and 2 tsps. cheese over potatoes. Top with 2 cups sliced red skins. Top potatoes with 3 Tbsps. pesto and 2 tsps. cheese and top with the remaining 2 cups of potatoes. Heat chicken broth until hot and carefully pour over potatoes. Spread remaining basil mixture over potatoes.
4. Cover with foil and bake 45 minutes. Uncover and sprinkle with 2 Tbsps. remaining cheese and bake an additional 15 minutes or until tender.SERVINGS:9 servingsFrom:Recipe from Northern Star