Pesto Potatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup basil leaves
• 1 cup parsley sprig
• 2 cloves garlic
• 1 tablespoon nuts
• 2 tablespoons chicken broth, fat free
• 2 tablespoons grated parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 tablespoons olive oil
• salt and pepper, to taste
• 2 lbs potatoes, thinly sliced (6 cups)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• salt and pepper, to taste

Recipe

• 1 for the pesto, put the basil and parsley in the food processor and process until minced.
• 2 keep the processor running and add the garlic and nuts.
• 3 process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
• 4 for the potatoes, brush 2 tablespoons oil in a baking dish.
• 5 arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
• 6 spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
• 7 cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
• 8 top with the remaining potatoes and season one last time with salt and pepper.
• 9 heat the chicken broth until hot.
• 10 pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
• 11 cover the baking dish with foil and bake in a preheated oven at 425f or 220 c for 45 minutes.
• 12 remove foil and cook for 15 minutes more.