|
Pesto:
Place basil and parsley in the food processor. Process until minced. With processor running, add garlic and nuts through the food chute. Process until finely chopped. Add chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
Potatoes:
Brush 2 tablespoons oil in a baking dish. Arrange 2 cups of sliced potatoes in the bottom of baking dish. Season with salt and pepper. Spread 3 tablespoons of basil mixture over potatoes. Sprinkle 2 teaspoons parmesan cheese. Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese. Top with the remaining potatoes. Season with salt and pepper.
Heat ½ chicken broth until hot. Pour over potatoes and spread remaining basil mixture. Sprinkle with remaining cheese.
Cover baking dish with with foil and bake in preheated oven 425°F (220°C) for 45 minutes. Remove foil and cook for 15 minutes more.
|
