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Sage and Almond Pesto Roasted Potato Salad [Vegan, Gluten-Free]
This dish is great served cold like a typical potato salad but serving it hot is perfect during the fall and winter seasons when you’re wanting a cozier touch. Roasted potatoes are lovingly coated in a sage and almond pesto. Get warm and cozy with this recipe!
Ingredients You Need for Sage and Almond Pesto Roasted Potato Salad [Vegan, Gluten-Free]
How to Prepare Sage and Almond Pesto Roasted Potato Salad [Vegan, Gluten-Free]
- Preheat oven to 375°F and line a baking tray with foil. Combine all the ingredients for the pesto in a food processor or blender and pulse a few times until mostly smooth, with a little texture remaining.
- Toss the potato cubes with about 1/2 of the pesto and spread evenly on baking sheet. Roast for 35 to 45 minutes until fork tender and nicely browned, turn halfway through cooking with spatula. Remove and cool for about 5 minutes, then serve hot as a side dish or first course topped with desired amount of the rest of your pesto.
Nutritional Information
Per Serving: Calories: 325 | Carbs: 22 g | Fat: 25 g | Protein: 4 g | Sodium: 222 mg | Sugar: 1 g
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