Anchovy and Pesto

Ingredients

• potatoes
• 2 cups basil leaves
• 1 clove garlic
• 2 tablespoons pine nuts
• 4 anchovy fillets
• ¼ cup olive oil
• ½ cup grated Parmesan
• 2-4 tablespoons oil

Preparation

1. Heat oven to 375.
2. Slice potatoes up to 1/4-inch thick. Skip the butter.
3. In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, 1/4 cup olive oil and 1/2 cup grated Parmesan; pulse until blended, adding another 2-4 tablespoons oil until smooth.
4. Toss with potatoes; layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.

1 hour 15 minutes