Sides, Vegan, Vegetarian

Hassleback Potatoes with Vegan Pesto

Step 1 of 7

Wash and dry the basil leaves

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Step 4 of 7

Mix the oil with spices and parsley

Ingredients

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

Step 5 of 7

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

Ingredients

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

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

Ingredients

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

Step 7 of 7

Serve hot with the pesto

Ingredients

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

Cooking method:

Standard