Idaho Potatoes with Parsley Pesto

• Flat-leaf parsley – 1 cup

• Yellow asafetida powder – ½ tsp

• Freshly grated nutmeg – ¼ tsp

• Toasted almonds – ¼ cup

• Lemon juice – 1 tbsp

• Salt – ½ tsp

• Olive oil – 2 tbsp

• Idaho baking potatoes, roasted, grilled or barbecued – 1 kilo (2 pounds)

1. Combine all the pesto ingredients except the oil in a food processor and process until smooth. With the motor running, slowly drizzle in the oil. When well amalgamated, remove and serve. Add a few drops of water if the mixture is too thick.

2. Serve with the roasted potatoes.

4 Persons