A simple side dish of roasted potatoes in a vegan basil pesto!

10 mins
25 mins


  • 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.

  • Step 2

    Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.

  • Step 3

    While the processor is running, very slowly pour in the olive oil, followed by the water.

  • Step 4

    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.

  • Step 6

    Cut any larger potatoes in half.

  • Step 7

    Combine potatoes, olive oil, and generous sprinkle of salt. Mix well.

  • Step 8

    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.

  • Step 9

    Mix potatoes with a generous amount of pesto. The potatoes taste best when coated thoroughly.