Sides

Hassleback Potatoes with Vegan Pesto

Step 1 of 7

Wash and dry the basil leaves

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 2 of 7

First make the pesto by placing the basil into a food processor, add nutritional yeast, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Leave to one side

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 3 of 7

With a sharp, thin knife, make deep vertical cuts in to the potatoes, but without cutting all the way through. You can place a chopstick on either side of the potato to keep you from accidentally cutting too deeply or going all the way through

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 4 of 7

Mix the oil with spices and parsley

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 5 of 7

Preheat the oven to 180 C. Drizzle every potato with the oil mixture

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 6 of 7

Bake the potatoes for 45 minutes, then drizzle with the oil mixture again. Bake for another 30 min, drizzle again. Repeat until the potatoes turn golden brown

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Step 7 of 7

Serve hot with the pesto

1kg potatoes
112g olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

50g fresh basil leaves (tightly packed)
30g nutritional yeast
112g extra virgin olive oil
75g pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

35oz potatoes
4oz olive oil
To taste salt
To taste pepper
To taste chilli flakes
To taste garlic powder
2 tbsp chopped parsley

For the Pesto

1.8oz fresh basil leaves (tightly packed)
1oz nutritional yeast
4oz extra virgin olive oil
2.6oz pine nuts (lightly toasted)
3 garlic cloves (large)
Juice of ½ a lemon
½ tsp salt
To taste black pepper

Compatible with

Ninja 3-in-1 Food Processor with Auto-IQ

Ninja Food Processor with Auto-IQ

Allergies

Tip: Allergy Advice

Cooking mode

For the Pesto

For the Pesto

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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