Preparation

Step 1 out of 11

Make the Pesto:

Step 2 out of 11

In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.

Step 3 out of 11

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

Step 4 out of 11

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

Step 5 out of 11

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.

Step 6 out of 11

Make the Potatoes:

Step 7 out of 11

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Step 8 out of 11

Cut any larger potatoes in half.

Step 9 out of 11

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

Step 10 out of 11

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 11 out of 11

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