Pesto Potatoes

9 50 360
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Pesto Potatoes
Health Rating


6 cup Red mini potato (washed and cut into quarters - organic)
2 tbsp Avocado oil
1/4 cup Extra virgin olive oil
6 scape Garlic scapes (chopped, for pesto)
1 whole lemon(s) Lemon juice
1 tbsp hulled Hemp seeds, shelled
1 tbsp Nutritional yeast
1 pinch Sea salt
1 dash Black pepper


1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Toss the potatoes in the oil and spread evenly on the lined baking sheet. Place in the oven and cook for 15 minutes.

3. While the potatoes are cooking, make the garlic scape pesto by placing the garlic scapes in a food processor and pulsing until minced. Add the olive oil, lemon juice, hemp seeds and nutritional yeast and pulse until mixed. Add salt and pepper to taste.

4. Remove the potatoes from the oven pour the pesto over the potatoes. 

5. Toss the potatoes in the pesto and return to the oven to cook for an additional 15 to 25 minutes, until the potatoes are golden and cooked through.

Nutrition Facts

Per Portion

Calories 360
Calories from fat 200
Calories from saturated fat 24.8
Total Fat 22.2 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 15.0 g
Cholesterol 0
Sodium 55 mg
Potassium 1051 mg
Total Carbohydrate 33 g
Dietary Fiber 4.7 g
Sugars 5.8 g
Protein 6.6 g

Dietary servings

Per Portion

Vegetables 2.8

Energy sources

Recipe from: