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Pesto Potatoes

Yields8 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

Jazz up your potatoes by tossing them in pesto and sprinkling over parmesan and chopped almonds on top. Make this dish colourful by adding a mix of red, purple and white gourmet potatoes. Yum!

Pesto Potatoes Olivado Recipe

 1.4kg baby potatoes (multi coloured, red/purple/white)
 A drizzle of our Extra Virgin Avocado Oil
 1/2 tub of Vegan Chunky Dips, Basil & Cashew with Lime
 2 tbsp Extra Virgin Avocado Oil
 1/4 cup finely grated parmesan
 Handful of fresh Basil
 Handful of fresh Italian Parsley
 2 tbsp Natural Almonds, toasted and chopped
1

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

2

Spread potatoes over the tray and drizzle with oil.

3

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

4

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

5

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

6

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

Nutrition Facts

Servings 8