Pesto Potatoes

• Pesto↗
• basil leaves↗1 cup
• parsley sprig1 cup
• garlic↗2 cloves
• nuts1 tablespoon
• chicken broth, fat free↗2 tablespoons
• grated parmesan cheese2 tablespoons
• lemon juice↗1 tablespoon
• water↗1 tablespoon
• olive oil↗2 tablespoons
• salt and pepper, to taste
• Potatoes↗
• potatoes, thinly sliced (6 cups)↗2 lbs
• grated parmesan cheese2 tablespoons
• olive oil↗2 tablespoons
• cup chicken broth↗1⁄2
• salt and pepper, to taste

Step-by-step instructions

1. 1

   For the pesto, put the basil and parsley in the food processor and process until minced.

2. 2

   Keep the processor running and add the garlic and nuts.

3. 3

   Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.

4. 4

   For the potatoes, brush 2 tablespoons oil in a baking dish.

5. 5

   Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.

6. 6

   Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.

7. 7

   Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.

8. 8

   Top with the remaining potatoes and season one last time with salt and pepper.

9. 9

   Heat the chicken broth until hot.

10. 10

    Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.

11. 11

    Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.

12. 12

    Remove foil and cook for 15 minutes more.