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Recipe Potato-Pesto Bake (Side Dish)

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Required Ingredients:

  • 1 tablespoon slivered almonds, toasted
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • 1 cup parsley sprigs
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 tablespoons finely grated fresh Romano cheese
  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon salt
  • cooking spray
  • 6 cups (1/8-inch-thick) sliced red potatoes, divided
  • 2 tablespoons finely grated fresh Romano cheese
  • 1/2 cup fat-free, less-sodium chicken broth

Preparing/Cooking:

  • Preheat oven to 425 degreesDrop the almonds and garlic through food chute with food processor on, and process until minced.
  • Add basil and parsley; process until finely chopped.
  • Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.
  • Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray.
  • Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese.
  • Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese.
  • Top with 2 cups potatoes.
  • Microwave 1/2 cup broth at high 11/2 minutes or until very hot.
  • Pour over potatoes; spread remaining basil mixture over potatoes.
  • Cover with foil; bake at 425 degrees for 45 minutes.
  • Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.
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