Pesto Roasted Potatoes

Thanksgiving is tomorrow!!! I am so excited to see all my family and to spend quality time with them.  Here is a recipe for pesto roasted potatoes that is tried and true, so I will definitely be making this one tomorrow.  It is gluten, dairy, & soy-free as well as vegan!  Usually pesto has parmesan cheese, but this recipe is dairy-free!  Also, it is a great alternative to mashed potatoes which are normally loaded with dairy!

IMG_3786

Here is the recipe 🙂

  • 1/2 Tbsp lemon juice
  • 1 Tbsp olive oil + some to drizzle
  • 1 clove of garlic
  • 3/4 to 1 cup basil leaves
  • salt and pepper
  • 1 pound potatoes of your choice (For example, russet, red, purple, etc)

Preheat the oven to 400 degrees Fahrenheit.  Combine the basil, crushed garlic, lemon, salt, pepper, and olive oil in a food processor.  (If you don’t have a food processor, a blender also works.)  Blend until smooth.  Cut the potatoes and drizzle with olive oil.  Cook on a baking sheet for approximately 40 minutes.  Once you take them from the oven, mix the pesto with the potatoes and enjoy!

Fun Foodie Fact: Basil has certain flavonoids that protect cells and chromosomes from radiation and oxidation!

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