Roasted New Potatoes with Spring Herb Pesto

• 3/4 cup chopped fresh parsleyparsley
• 1/3 cup chopped fresh chiveschive
• 3 tablespoons chopped fresh rosemaryrosemary
• 3 tablespoons olive oilolive-oil
• 2 garlic cloves, mincedgarlic
• 1 tablespoon fresh lemon juicelemon-juice
• 1/2 teaspoon grated lemon peellemon
• 1/2 teaspoon saltsalt
• 2 1/2 pounds red-skinned new potatoes, halved lengthwisepotato

1. 01Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
2. 02Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

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