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Roasted Potatoes with Pesto
Rini
Roasted Potatoes with Cilantro Pesto is a very quick side dish for any cuisine
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Total Time
30
minutes
mins
Course
Appetizer, brunch, Main Course, Side Dish, Snack
Cuisine
American, Italian
Servings
2
people
Calories
751
kcal
Ingredients
1x
2x
3x
For the Cilantro Pesto
2
bunches
Cilantro
1/4
cup
Extra Virgin Olive Oil
2
Tbsp
chickpeas
(skins removed)
2
tsp
chick peas liquid
2
tsp
salt
2
tsp
whole peppercorns
2
tsp
lemon juice
(or to taste)
3
Jalapenos
1/4
cup
water
(optional)
2
Tbsp
sunflower seeds
For the Potatoes
3
red potatoes
Medium sized
3
Tbsp
Extra Virgin Olive Oil
Instructions
To Make the Cilantro Pesto
In a medium pan, roast the sunflower seeds for about 1min until evenly brown
Wash the cilantro thoroughly then put into a food processor
Add the roasted sunflower seeds
Fill the processor with the remaining ingredients
Process on medium speed until everything is well blended.
To make the Roasted Potatoes
Preheat oven to 400 degrees
Wash the potatoes thoroughly
Cut the potatoes into cubes. Do not peel the skin
In a baking pan, add the potatoes and oil
Bake for about 15 minutes or until the potatoes are browned
Remove the potatoes from the oven and set aside
Let it cool for about 2 minutes
Add about a 1/4 cup of the Cilantro Pesto and refrigerate the rest
Serve Immediately
Video
Notes
These potatoes will stay in the fridge for about 5 days
Nutrition info is approximate
Nutrition
Calories:
751
kcal
Keyword
Pesto potatoes, vegan potato recipes
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