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Roasted Potatoes With Dairy Free Pesto

These pesto potatoes make a delicious side to any dish!
Author Rachael DeVaux

Ingredients

  • 5 lb small red potatoes
  • 2 tbsp olive or avocado oil
  • sea salt, to taste
  • ground pepper, to taste

Dairy-free pesto

  • 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

Instructions

  • 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!