A simple side dish of roasted potatoes in a vegan basil pesto!
- Food processor
- Baking sheet
- Parchment paper
- 1/2 cup basil leaves, packed
- 1/4 cup raw cashews
- 1 clove garlic
- 1/4 tsp sea salt
- 1/2 tsp shiro (white) miso
- 2 Tbsp nutritional yeast
- 2 Tbsp hulled hemp seeds
- 3 Tbsp olive oil
- 3 Tbsp water
Make the Pesto:
In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.
While the processor is running, very slowly pour in the olive oil, followed by the water.
To prevent oxidation, spoon pesto into a small jar and top with a thin layer of olive oil. As you use the pesto you can stir the oil in, or discard/reserve for later.
Make the Potatoes:
Preheat oven to 425 °F. Line a baking sheet with parchment paper.
Cut any larger potatoes in half.
Combine potatoes, olive oil, and generous sprinkle of salt. Mix well.
Spread potatoes onto baking sheet. Bake for 15 minutes. Flip, and bake for another 10-15 minutes, or until potatoes are fork tender and golden brown.
Mix potatoes with a generous amount of pesto. The potatoes taste best when coated thoroughly.