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Roasted potatoes with pistachio pesto {vegan}


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Description

A healthy side dish packed full of flavor


Ingredients

Scale
  • 5 medium potatoes, cut into 12 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
  • 23 tablespoons extra-virgin olive oil

Instructions

  1. 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.
  2. 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.}
  3. 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