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!
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!