Roasted Potatoes with Minted Spinach Pesto recipes

Ingredients

• 2 lbs new potatoes*, halved
• 2 Tablespoons extra-virgin olive oil
• ¼ tsp kosher salt
• 2 garlic cloves*
• ½ cup toasted almonds
• 1 teaspoon lemon zest
• 1 Tablespoon lemon juice
• 4 cups spinach leaves, packed*
• ½ cup mint leaves*
• ¼ cup extra-virgin olive oil
• 2 tablespoons water
• 1 cup grated Parmesan
• ¼ – ½ teaspoon kosher salt

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