1 c. parsley leaves, firmly packed
3/4 c. sliced toasted almonds or pine nuts may be substituted
1 clove garlic, crushed
1/2 c. olive oil
2 tbsp. lemon juice
Salt & freshly ground pepper to taste
20-30 new potatoes, steamed

Process all ingredients except potatoes in a processor or blender to a coarse, paste-like texture. You may use a mortar and pestle. Toss on hot cooked potatoes and sprinkle with parsley. Mixture may be stored in refrigerator until needed.