Smashed Sun Dried Tomato Pesto Potatoes with Caesar Drizzle
Ingredients
Sun Dried Tomato Pesto
-
1
jar
sun-dried tomatoes in olive oil (8.5-ounce/251mL)
-
3
tablespoons
nutritional yeast
-
1
cup
fresh basil leaves, lightly packed
-
2
cloves
garlic, peeled
-
to taste
sea salt
-
to taste
ground black pepper
Sunflower Seed Caesar Drizzle
-
½
cup
raw sunflower seeds, soaked for at least 2 hours and drained
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
teaspoons
nutritional yeast
-
1
teaspoon
dijon mustard
-
¼
teaspoon
gluten-free tamari soy sauce
-
3
cloves
garlic, peeled
-
to taste
sea salt
-
to taste
ground black pepper
-
¼
cup
water, plus extra
Potatoes
-
1 ½
lbs
mini potatoes (Yukon gold preferred)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Make the sun-dried tomato pesto by blending sun-dried tomatoes, oil, nutritional yeast, basil, garlic, salt, and pepper until smooth.
- Prepare the sunflower caesar drizzle by blending sunflower seeds, olive oil, lemon juice, nutritional yeast, dijon mustard, tamari, garlic, salt, pepper, and water until smooth.
- Boil the potatoes in cold water until tender, about 15 minutes, then drain.
- Flatten each potato on the baking sheet and spread pesto on both sides.
- Bake the potatoes for about 20 minutes, flipping halfway, until browned.
- Serve warm with caesar drizzle and chopped basil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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