Pesto Potatoes

INGREDIENTS

1.4kg baby potatoes (multi coloured; red, purple, white)

a drizzle Olivado Extra Virgin Avocado Oil

½ tub of Seasons Gourmet Vegan Chunky Dips, Basil & Cashew with Lime

2 tbsp Olivado Extra Virgin Avocado Oil

¼ cup finely grated parmesan

handful of Superb Herb Basil 

handful of Superb Herb Italian Parsley 

2 tbsp FreshLife Natural Almonds, toasted and chopped 

METHOD

• Preheat the oven to 180°C. Line an oven tray with baking paper.

• Spread potatoes over the tray and drizzle with oil.

• Cook for 25–35 minutes, until golden. Tossing half way through.

• Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.

• Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.

  Tip:
  To make vegan, swap parmesan for a vegan cheese alternative.