Description
A healthy side dish packed full of flavor
Ingredients
Scale
- 5 medium potatoes, cut into 1–2 inch pieces.
- 1 tablespoon oil (I used grapeseed oil)
- 1/2 teaspoon salt
- 1/2 cup shelled pistachios, divided
- 2 cloves garlic, chopped
- 1/2 cup flat-leaf parsely leaves
- 1/4 cup fresh mint leaves
- 3 tablespoons nutritional yeast
- 2–3 tablespoons extra-virgin olive oil
Instructions
- Preheat your oven to 425 degrees. Put your potatoes on a rimmed baking sheet and add the 1 tablespoon of oil and salt. Toss to coat the potatoes evenly. Roast in the oven for 20-30 minutes, until the potatoes are golden brown (and crispy if you like them that way!), stirring the potatoes around at least once during that time.
- While the potatoes are roasting, prepare your pesto. In a skillet over medium heat, dry toast your pistachios for about 5 minutes. Allow them to cool. Grind 1/4 cup of the pistachios, parsley, mint, and the nutritional yeast in a food processor. Stream in the olive oil until a paste forms. {Use 2-3 tablespoons of oil depending on your consistency preference.}
- When the potatoes are finished roasting, transfer them to a bowl and add the pesto. Carefully stir to combine. Stir in the remaining chopped pistachios. Serve immediately. Enjoy!
- Prep Time: 20 - 30
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 261
- Sugar: 1.8g
- Sodium: 332.3mg
- Fat: 10.75g
- Carbohydrates: 37g
- Protein: 8g