Roasted Fingerling Potatoes with Chive Pesto

Adapted from macheesmo.com

INGREDIENTS
Potatoes:
1 1/2 pounds Fingerling potatoes, cut in half lengthwise
2 tablespoons olive oil
Pinch of salt and pepper

Pesto:
1/2 cup fresh chives
1/2 cup fresh flat leaf parsley
2 tablespoons almonds or pine nuts
1 large garlic clove
1/2 cup olive oil
1 tablespoon lemon juice
Pinch of salt

PREPARATION

Preheat oven to 425 degrees.
Toss the potatoes with olive oil, salt and pepper.
Lay potatoes on a baking sheet and bake for about 35 minutes. Turn every 10 minutes or so.
For pesto, put almonds or pine nuts, chives, and parsley in food processor.
Pulse a few times.
Drizzle in olive oil until the pesto is a coarse paste.
Add lemon juice and stir.
When the potatoes are done, they should be browned all over.
Transfer the potatoes to a large bowl and toss with 2 tablespoons of pesto.
Start light on the pesto, you can always add more to taste!
Enjoy!