Recipes/ Side Dishes

Nut-Free Vegan Pesto New Potatoes

Nut-Free Vegan Pesto New Potatoes

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, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

 

Nut-Free Vegan Pesto New Potatoes

Nut-Free Vegan Pesto New Potatoes

Elena
Now, these Nut-Free Vegan Pesto New Potatoes are super easy to make, they are colourful, delicious and do not need a lot of ingredients to make!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 213 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Nutritional value per serving is if this recipe is made of water instead of oil.
These potatoes will keep well in the fridge for up to 2 days.

Nutrition

Serving: 1servingCalories: 213kcalCarbohydrates: 44gProtein: 2.1gFat: 5.4gFiber: 1.2g
Keyword DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE, SOY FREE, VEGAN, VEGETARIAN, dairyfree, nutfree, potatoes, vegan
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