Vegan Pesto Fries recipe

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Ingredients

cooking spray
4 baking potatoes, cut into 12 wedges
¾ cup fresh basil leaves
4 teaspoons nutritional yeast
4 teaspoons blanched slivered almonds
1 clove garlic
2 tablespoons olive oil
2 teaspoons olive oil
salt and ground black pepper to taste

Nutrition Info

174.5 calories
carbohydrate: 24.7 g
cholesterol: : -
fat: 7.1 g
fiber: 3.6 g
protein: 4.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 35.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 10x15-inch baking pan with cooking spray.

  2. Arrange potato wedges in a single layer on the prepared pan.

  3. Combine basil, nutritional yeast, almonds, and garlic in a blender or food processor. Blend, gradually pouring in 2 tablespoons plus 2 teaspoons olive oil, until pesto is smooth. Season with salt and pepper. Coat potatoes with the pesto.

  4. Bake in the preheated oven, turning once halfway, until crispy and golden, about 45 minutes.

Recipe Yield

48 fries

Recipe Note

Crispy potato wedges with delicious pesto sauce.

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