Georgia Pecan Pesto with Crisped Sliced Potatoes

1/2 cup fresh spinach, chopped and packed
1/4 cup fresh basil, chopped and packed
1/4 cup fresh parsley, chopped and packed
1 1/2 tablespoons garlic, peeled and minced
3 tablespoons pecans, toasted
1/2 cup pecan or extra virgin olive oil
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
6 medium Idaho baking potatoes
6 tablespoons butter, melted
Kosher salt

In the bowl of a food processor, combine the spinach, basil, parsley, garlic and pecans and process to mince. With the motor running, slowly pour in the oil. Process until smooth. Stir in the cheese and salt. Set aside.

Preheat the oven to 350F. Butter a baking sheet.

Peel the potatoes and place them in a bowl of cold water. Slice 1/4 inch off each end and the same for one side so each potato will sit firmly on the cutting board. Slice each potato into about 12 thin circles, end to end, holding the slices together. Place the blade of the knife under the potato and gently lift each one onto the baking sheet. Then push with the palm of your hand to flatten and fan the potato.

Brush with the melted butter and bake for 40 minutes in the top third of the oven, until the slices are golden and crisp on the outside and soft on the inside. Sprinkle with Kosher salt and 1 tablespoon pecan pesto.

Note:
Pecan pesto is delicious on roasted Portobello mushrooms or simple grilled fish or chicken.

Servings: 6
Source: Georgia Pecan Commission