Vegan Pesto Fries

Potato Side Dish - Side Dish

Crispy potato wedges with delicious pesto sauce.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 48 fries

Vegan Pesto Fries

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

Side Dish

Directions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Nutritional Information

Vegan Pesto Fries

Servings Per Recipe:6

Calories: 174.5

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 24.7g 8%

Dietary Fiber: 3.6g 15%

Sugars: 1.1g

Fat: 7.1g 11%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 280IU 6%

Niacin Equivalents: 8.5mg 66%

Vitamin B6: 1.5mg 93%

Vitamin C: 27.6mg 46%

Folate: 52.4mcg 13%

Calcium: 30.2mg 3%

Iron: 1.4mg 8%

Magnesium: 39mg 14%

Potassium: 629.5mg 18%

Sodium: 35.1mg 1%

Thiamin: 0.1mg 12%

Calories From Fat: 64.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.