Roasted Potatoes With Dairy Free Pesto
These pesto potatoes make a delicious side to any dish!
- 5 lb small red potatoes
- 2 tbsp olive or avocado oil
- sea salt, to taste
- ground pepper, to taste
- 1/4 cup olive oil
- 1 lemon, squeezed
- 2 tbsp nutritional yeast
- 1/2 cup nuts (I used cashews + pine nuts)
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 2 tbsp filtered water
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
Preheat oven to 400 degrees F.
Wash and pat dry red potatoes. Cut into quarters and toss with oil, salt and pepper.
Spread out on baking sheet and bake for 40 minutes, flipping halfway through.
While potatoes are baking, make the pesto by combining all ingredients in food processor.
Once potatoes are done, top with pesto and nutritional yeast. Enjoy!