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Brian has been wanting to try out making a pesto with peas for a while now, and I have to say, I wasn’t a believer at first, but it turned out really great! While he was testing the recipe, we happened to have some Russet potatoes on hand, and when he combined the two, I knew we had to share this recipe!
We started out with our old friend… plain ol’ Russet potatoes. Brian used his fancy new knife that I got him for his birthday to chop them into cubes.
After throwing those in the oven to bake, it was on to the pesto!
The peas add a creaminess to the pesto that helps to replace the olive oil you’d normally find in a pesto recipe. Since we don’t cook with any added oils, this works out perfectly!
Brian toasted up some pine nuts as well. You can leave these out, but they do add a nice nuttiness to the dish. And they just smell so nice when they are toasted!
Rounding out the ingredients are lemon juice, almond milk, Tamari, garlic and of course… fresh basil!
This comes together very quickly in the food processor.
Once your potatoes are ready, just serve with the pesto on top and enjoy! I like to garnish with a bit of fresh parsley.
Watch the video here and check out the full recipe below!
Roasted Pesto Potatoes
by Krocks In The Kitchen
Ingredients
- – 2 to 3 medium Russet Potatoes
- – 1 Tbsp pine nuts, toasted
- – 1 cup frozen peas, thawed
- – 1/2 to 3/4 cup fresh basil
- – 2 cloves garlic
- – 2 tsp lemon juice
- – 1 Tbsp low sodium Tamari
- – 1/4 cup unsweetened original almond milk
- – Pepper to taste
Directions
- Preheat oven to 400°F.
- Clean the potatoes and dice into one-inch cubes (leave skins on).
- Spread out potato cubes on a baking tray lined with parchment paper or a silicone baking mat. Bake for 45 minutes or until golden brown, stirring every 15 minutes.
- Heat a small pan or skillet to medium-low. Add pine nuts and stir/shake continuously until they just start to turn golden brown and become fragrant, about 15 to 30 seconds. Remove from pan immediately and let cool. Be careful not to burn them! If you burn them, Brian says to start over. They will be extremely bitter.
- Add toasted pine nuts, thawed peas, basil, garlic, lemon juice, Tamari, almond milk and pepper to a food processor. Process until it reaches a creamy consistency. You will need to scrape down the sides a few times during this process.
- Serve with pesto on top of potatoes and enjoy!
The pesto itself can be used in so many ways. We enjoy it on Brian’s Black Bean Umami Burgers, veggie pizza or just a simple piece of toast. The obvious choice would be pasta – we still need to try that one out!
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Yum, this is delicious! I’ve been dying to make this since I saw you on Chef AJ. I omitted the pine nuts – but I’m sure those would make this even better. I’ll definitely double the recipe next.
Great recipe! I used sunflower seeds instead of pine nuts. Enjoyed your interview on Chef AJ’s vlog. All the best!
Delicious Brian! I did not have pine nuts so used walnuts and no tamari so use coconut amino’s and no almond milk so used soy and it still came out great!
I saw someone use peas with avocado on a layer dip – haven’t tried it but LOVE the peas with basil. Basil with anything is amazing! Thanks for this great recipe!
I’ve been looking for a pesto recipe without oil. I worried about how pesto would taste with peas, but Wow! Its as good as the regular sauce. I did add a little nutritional yeast. You should try that too. It was a nice addition. I also tasted it before adding the nooch, though, and it was good even without. You Rock Brian!