- cooking spray
- 4 baking potatoes, cut into 12 wedges
- 3/4 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
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10x15-inch baking pan with cooking spray.
- Arrange potato wedges in a single layer on the prepared pan.
- 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.
- Bake in the preheated oven, turning once halfway, until crispy and golden, about 45 minutes.
05/06/2018
recipepes.com
Vegan Pesto Fries, recipe
PT15M
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5
455 calories
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