Pesto potatoes
I never use pine nuts in pesto. I find them a waste of money and that many other nuts or even no nuts at all makes an equally amazing pesto! This recipe is amazing with roasted sweet potatoes and butternut squash!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Add potatoes, ¼ cup of olive oil and ¼ teaspoon of salt and mix well. Place in oven for 30 minutes.
  2. At 30 minutes give them a good mix and cook another 30 minutes until golden.
  3. For pesto add remaining olive oil, salt, garlic, fresh basil and almonds to a food processor and blend until smooth. Or chop by hand for a more fresh and large chopped version. Add pesto to potatoes when ready to serve.
Notes & Tips:

If you make your pesto in advance drizzle a bit of olive oil on top before covering with a lid to maintain its beautiful bright green color. Make extra and add it to your eggs in the morning, a cheese sandwich or to top on grilled chicken.