3 tablespoons toasted pine nuts
2 cloves garlic
1 cup basil leaves
1/4 cup grated Romano or parmesan cheese, divided
1 teaspoon lemon juice (optional)
extra virgin olive oil
salt and pepper to taste
1 lb. small Yukon gold potatoes (or other potato)
1/3 cup chicken broth, hot
Preheat oven to 400*
Cut potatoes to make 1/8 - 1/4" slices.
In a food processor, process pine nuts and garlic until minced. Add basil and process until finely chopped. Add 3 tablespoons Romano cheese. Process until smooth. Stream in extra virgin olive oil until you get the texture you want. Salt and pepper to taste.
In a baking dish coated with cooking spray, arrange 1/3 of the potatoes on the bottom of the dish. Spread 1/2 pesto mixture over the top. Repeat layers, ending with a layer of potatoes. Pour chicken broth over potatoes. Cover with foil.
Bake for 30 minutes. Uncover, sprinkle with remaining Romano cheese, and continue to bake uncovered for 10 minutes.