CSA Recipe - Week 11

Roasted Pesto Potatoes
Chef Liz Arraj
 
4 cups of small potatoes, clean and cut in half. Toss in olive oil add coarse sea salt and bake at 400 for 25 minutes or until done.
 
Pesto:
1 cup of fresh basil
1/4 cup walnuts or nut of your choice
1/4 cup nutritional yeast
1 clove of garlic
1/4 cup olive oil
Water to adjust consistency
Salt and black pepper to taste
 
1. Put all ingredients into food processor and pulse, adding the olive oil at the end and blended until smooth.
2. Put roasted potatoes in large bowl and add pesto. Toss well and serve while still hot.
 

Tasty Tip:
One thing I really like about pesto is that it's very versatile. Traditionally, pesto is made from basil, pine nuts and parmesan cheese. But making it plant based is super easy and tasty simply by adding nutritional yeast. Also, you don't have to use basil, you can use spinach, kale or other greens. And you can change the expensive pine nuts to walnuts or almonds.