Pesto Potatoes
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1.4kg baby potatoes (multi coloured, red/purple/white)
- a drizzle Extra Virgin Avocado Oil
- 1/2 tub of Vegan Chunky Dips, Basil & Cashew with Lime
- 2 tbsp Extra Virgin Avocado Oil
- 1/4 cup finely grated parmesan
- handful of Basil
- handful of Italian Parsley
- 2 tbsp Natural Almonds, toasted and chopped
METHOD
Method
- Preheat the oven to 180°C. Line an oven tray with baking paper.
- Spread potatoes over the tray and drizzle with oil.
- Cook for 25—35 minutes, until golden. Tossing half way through.
- Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.
- Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.
