Pesto Potatoes

Serves: Time: 00:10 Skill:
  • 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 
  1. Preheat the oven to 180°C. Line an oven tray with baking paper. 
  2. Spread potatoes over the tray and drizzle with oil. 
  3. Cook for 25–35 minutes, until golden. Tossing half way through.
  4. Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.  
  5. Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.
  Tip: To make vegan, swap parmesan for a vegan cheese alternative. 
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