Hassleback Potatoes with Vegan Pesto –

Name: Hassleback Potatoes with Vegan Pesto –
Ingredients: 1kg potatoes; 112g olive oil; To taste salt; To taste pepper; To taste chilli flakes; To taste garlic powder; 2 tbsp chopped parsley; 50g fresh basil leaves (tightly packed); 30g nutritional yeast; 112g extra virgin olive oil; 75g pine nuts (lightly toasted); 3 garlic cloves (large); Juice of ½ a lemon; ½ tsp salt; To taste black pepper; 35oz potatoes; 4oz olive oil; 1.8oz fresh basil leaves (tightly packed); 1oz nutritional yeast; 4oz extra virgin olive oil; 2.6oz pine nuts (lightly toasted); Step 1 Wash and dry the basil leaves; Step 2 First make the pesto by placing the basil into a food processor, add nutritional yeast, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Leave to one side; Step 4 Mix the oil with spices and parsley; Step 5 Preheat the oven to 180 C. Drizzle every potato with the oil mixture; Step 6 Bake the potatoes for 45 minutes, then drizzle with the oil mixture again. Bake for another 30 min, drizzle again. Repeat until the potatoes turn golden brown; Step 7 Serve hot with the pesto

ninjatestkitchen.eu

The perfect accompaniment to any meal, these hassleback potatoes will be soft on the inside with a crispy shell. Top with this delicious vegan pesto for a delicious side dish!

View Original

Share this recipe:

Ingredients

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley
50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper
35oz potatoes
4oz olive oil
1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
Step 1 Wash and dry the basil leaves
Step 2 First make the pesto by placing the basil into a food processor, add nutritional yeast, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Leave to one side
Step 4 Mix the oil with spices and parsley
Step 5 Preheat the oven to 180 C. Drizzle every potato with the oil mixture
Step 6 Bake the potatoes for 45 minutes, then drizzle with the oil mixture again. Bake for another 30 min, drizzle again. Repeat until the potatoes turn golden brown
Step 7 Serve hot with the pesto