A simple side dish of roasted potatoes in a vegan basil pesto!
Equipment
- Food processor
- Baking sheet
- Parchment paper
- 1/2 cup basil leaves, packed
- 1/4 cup raw cashews
- 1 clove garlic
- 1/4 tsp sea salt
- 1/2 tsp shiro (white) miso
- 2 Tbsp nutritional yeast
- 2 Tbsp hulled hemp seeds
- 3 Tbsp olive oil
- 3 Tbsp water
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Instructions
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Make the Pesto:
In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
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Step 2
Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.
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Step 3
While the processor is running, very slowly pour in the olive oil, followed by the water.
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Step 4
To prevent oxidation, spoon pesto into a small jar and top with a thin layer of olive oil. As you use the pesto you can stir the oil in, or discard/reserve for later.
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Make the Potatoes:
Preheat oven to 425 °F. Line a baking sheet with parchment paper.
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Step 6
Cut any larger potatoes in half.
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Step 7
Combine potatoes, olive oil, and generous sprinkle of salt. Mix well.
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Step 8
Spread potatoes onto baking sheet. Bake for 15 minutes. Flip, and bake for another 10-15 minutes, or until potatoes are fork tender and golden brown.
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Step 9
Mix potatoes with a generous amount of pesto. The potatoes taste best when coated thoroughly.
