Easy Pesto Potatoes

• Produce

  • 1/2 cup Basil, packed leaves
  • 1 clove Garlic
  • 1 1.5lb bag Little potato company's terrific trio creamer potatoes

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/4 tsp Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Cashews, raw
  • 2 tbsp Hemp seeds

• Liquids

  • 3 tbsp Water

• Other

  • ½ tsp shiro (white miso

Found on ilovevegan.com

Description

Ingredients

• ½ cup basil leaves, packed
• ¼ cup raw cashews
• 1 clove garlic
• ¼ tsp sea salt
• ½ tsp shiro (white) miso
• 2 tbsp nutritional yeast
• 2 tbsp hulled hemp seeds
• 3 tbsp olive oil
• 3 tbsp water
• 1 - 1.5lb bag of The Little Potato Companys Terrific Trio Creamer potatoes
• 1 tbsp olive oil
• sea salt

Directions

• In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
• Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.
• While the processor is running, very slowly pour in the olive oil, followed by the water.
• 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.
• Preheat oven to 425F. Line a baking sheet with parchment paper.
• Cut any larger potatoes in half.
• Combine potatoes, olive oil, and generous sprinkle of salt. Mix well.
• 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.
• Mix potatoes with a generous amount of pesto. The potatoes taste best when coated thoroughly.