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Nut-Free Vegan Pesto New Potatoes

Nut-Free Vegan Pesto New Potatoes

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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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: 1servingFiber: 1.2gCalories: 213kcalFat: 5.4gProtein: 2.1gCarbohydrates: 44g
Keyword DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE, SOY FREE, VEGAN, VEGETARIAN, dairyfree, nutfree, potatoes, vegan
Tried this recipe?Let us know how it was!