Roasted Potatoes with Pesto - Easy Vegetarian Meals & Vegan Recipes - Healing Tomato

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Recipe Image

–+ servings

Roasted Potatoes in Cilantro Pesto Viewed From a 75° Angle. Roasted Potatoes are in a Copper Bowl Under a white and Orange Kitchen Towel with Sprigs of Cilantro in the Distant Background

Roasted Potatoes with Pesto

Roasted Potatoes with Cilantro Pesto is a very quick side dish for any cuisine

Course Appetizer, brunch, Main Course, Side Dish, Snack

Cuisine American, Italian

Total Time 30 minutes

Servings people

Calories 692kcal

Author Healing Tomato

Ingredients

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

Serving: 300g | Calories: 692kcal | Carbohydrates: 59g | Protein: 8g | Fat: 49g | Saturated Fat: 6g | Sodium: 2391mg | Potassium: 1648mg | Fiber: 8g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 56.5mg | Calcium: 64mg | Iron: 3.6mg