Vegan Dandelion Greens Pesto with Roasted Potatoes
agirldefloured.com
serves 2 Ingredients
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Preparation
- Roast the potatoes. Preheat the oven to 450 degrees. Toss the potatoes, olive oil, garlic (and salt and pepper to taste) on a sheet pan until evenly coated. Bake for 15-20 minutes or until the potatoes are golden brown and tender when pierced with a knife.
- Make the pesto. Chop the dandelion greens down a bit and put in a blender (or food processor fitted with the steel blade attachment) with the pepita seeds, sunflower seeds and garlic and pulse until finely chopped.
- With the motor on, drizzle in the olive oil in a thin stream.
- Add the sea salt, pepper, lemon, and nutritional yeast (or Parmesan cheese), and pulse a few more times to combine. If the mixture seems very thick, add 1-2 tablespoons of water to thin to your desired thickness.
- Taste for seasoning and add additional salt to taste. This will keep well in the fridge, in a tightly sealed container, for a few days; top the pesto with a layer of olive oil to decrease any browning.