Now, these Nut-Free Vegan Pesto New Potatoes are super easy to make, they are colorful, delicious, and do not need a lot of ingredients to make!
What’s really good about these potatoes is that they are oil-free! Oh, and WFPB, gluten-free, nut-free, and super delicious, and nutritious!
I have left an option for people who are not avoiding oil, but I did this recipe without oil, and it worked fantastically well.
I like to serve these potatoes with my crispy chickpea broad bean salad!
Using baby/or new potatoes is best for this recipe, as they have a gentle sweet taste. But any potato will do.
The method for this recipe is simple: boil the potatoes, drain them, then make the pesto using spinach, pumpkin seeds, parsley, and lemon.
Whizz that, and dollop it to your potatoes. Done!
A little secret of course, as in any other of my recipes is – Love. Throw some love in there too and you will get the perfect potato!
Do you have a go-to side dish?
For us, it’s always been potatoes. We love them in just about every form!
Potato wedges, mashed potatoes… you name it. but, but, these nut-free pesto potatoes recipe are our new favorite now!
My second most favorite are these delicious crispy Harissa roasted potatoes – check ’em out!
Anyway! Do let me know how you found this Nut-Free Vegan Pesto New Potatoes if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Nut-Free Vegan Pesto New Potatoes
- 5 cups/750g of new/ baby potatoes
- 3 1/3 cups/100g of spinach leaves
- 1/2 cup/50g of pumpkin seeds lightly toasted
- 1 bunch of parsley
- juice and zest of 1 lemon
- 1 small clove of garlic
- 1/3 cup/100ml of water or oil, if not avoiding it
- 1/2 tsp of salt
- A grind of Black pepper
- If the potatoes are bigger than golf-ball size, cut them into 2-3 pieces. Place them in a saucepan, cover with water and cook them until fork tender. Be careful not to overcook them, we don't want them mushy! Drain them and set them aside.
- In a food processor, add the spinach, toasted pumpkin seeds, garlic, parsley, salt, lemon juice, and zest and whizz.
- Slowly treacle the water/oil whilst blitzing until the desired consistency. You may need to stop a few times to scrape off the sides.
- Spoon the puree onto the hot new potatoes and mix. Sprinkle with the black pepper and serve.
These potatoes will keep well in the fridge for up to 2 days.