Serves: 4 People
Vegan | Gluten Free
Prep Time: 10 mins | Bake: 30-45 mins
We love this nutrient packed basil pesto recipe. The coconut yoghurt helps to transform the thick pesto into a beautiful creamy salad dressing which is a great addition to any summer salad. Any leftover pesto can be tossed through a quick pasta for an easy weeknight meal. The hasselback potatoes are fun to create and are show stoppers on the dinner table.
Basil Pesto Ingredients
- 1 cup fresh basil leaves
- 1/2 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 1 – 1.5 cups OWN macadamia nuts
- 3 large cloves of garlic
- 1 cup Coyo Natural coconut yoghurt
- Pinch of salt and pepper
Hasselback Potato Salad
- 8 small potatoes, washed
- 1 cucumber, peeled into ribbons
- Pinch of chilli flakes
Preheat oven to 200 °C fan forced. Line a baking tray with parchment paper.
Place all of basil pesto ingredients into a high speed blender and pulse to blend. Continue until smooth and creamy if you’d prefer a creamier style dressing, otherwise leave chunky.
Place a chopstick to either side of a potato and using a sharp knife, carefully slice the hasselback cuts into the potato. The chopsticks should prevent the cut from going all the way through the potato. Place the potato on the baking tray and repeat this process with all of the potatoes.
Drizzle potatoes with olive oil and season with salt and pepper. Roast in oven for 30-45 mins, until potatoes are tender and crispy.
Transfer the potatoes to a large bowl and decorate with the cucumber ribbons. Season with extra salt and pepper and a handful of chilli flakes. Drizzle with the pesto dressing.