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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 2 pounds fingerling potatoes
- Kosher salt
- 2 cups packed chopped kale
- 1/2 cup toasted almonds
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 3/4 cup extra-virgin olive oil
- Freshly ground pepper
Method
- In a medium saucepan, cover the potatoes with water and bring to a boil.
- Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
- Drain and let cool slightly, then cut the potatoes in half lengthwise.
- 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.
- With the machine on, drizzle in the olive oil and process until incorporated.
- Season the pesto with salt and pepper.
- In a large bowl, toss the warm fingerlings with the pesto and serve.
