Potato Pesto Bake

INGREDIENTS:1 Tbsp. slivered almonds, toasted
2 garlic cloves
1 cup fresh basil
1 cup fresh parsley sprigs
2 Tbsps. fat free, low sodium chicken broth
2 Tbsps. Romano cheese, finely grated
4 tsps. olive oil, divided in half
½ tsp. salt
Lemon juice to taste
Cooking spray as needed
6 cups prepared sliced red skin potatoes
2 Tbsps. Romano cheese, finely grated, divided
½ cup fat free, low sodium chicken brothDIRECTIONS:1. Preheat

Register to view the full article

Register to view this article