Pesto Potatoes

In collaboration with Fresh.co.nz

Serves: 8 - 10

INGREDIENTS

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

a drizzle extra virgin avocado oil

½ tub of a vegan chunky dip, basil & cashew with lime

2 tbsp extra virgin avocado oil

¼ cup finely grated parmesan

handful of basil 

handful of 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. 

 
Main Meals, Side DishSarah BlazeyNatural Almonds