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