Rosted Pesto Potatoes
Simple pesto roasted potatoes make a great side dish for many meals. This recipe uses a vegan-friendly pesto so it's completely gluten and dairy free.
Servings: 4 people
Ingredients
- 1 1/2 pounds baby yukon gold potatoes cut in half *see notes
- 1/2 cup raw pine nuts could also use walnuts or cashews
- 3/4 cup tightly packed basil
- 1 tablespoons nutritional yeast
- 1 clove garlic
- Juice from 1/2 lemon
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil and set aside.
- Wash the potatoes thoroughly, dry them and then cut the potatoes in half. You may need to quarter some of the large ones so each piece is the same size for even cooking. Place in a large bowl and set aside.
- Next, make the basil pesto. Add the pine nuts, basil, nutritional yeast, garlic, lemon and salt to the bowl of a food processor. Blend on high for 1-2 minutes until completely smooth. Slowly add the olive oil and blend for another minute. Add the pesto to the potatoes, reserving a tablespoon or two for the end, and toss to coat the potatoes thoroughly.
- Spread the potatoes evenly onto the prepared baking sheet in an even layer, trying not to let any potatoes overlap. Bake in the preheated oven for 25 minutes, stirring halfway through. When the potatoes are done, remove from the oven and toss with the remaining pesto. Serve immediately.
Notes
If some of the potatoes are larger, you can cut them into fourths so the potatoes are all even in size. This helps them cook evenly!
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 8.6g | Protein: 3.2g | Fat: 18.5g | Sodium: 161.3mg | Fiber: 2.5g | Sugar: 1.6g