Pesto Potatoes

Recipe by Sackville
READY IN: 1hr 20mins




  • For the pesto, put the basil and parsley in the food processor and process until minced.
  • Keep the processor running and add the garlic and nuts.
  • Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
  • For the potatoes, brush 2 tablespoons oil in a baking dish.
  • Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
  • Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
  • Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
  • Top with the remaining potatoes and season one last time with salt and pepper.
  • Heat the chicken broth until hot.
  • Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
  • Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
  • Remove foil and cook for 15 minutes more.