Pesto Potato Bake
This Pesto Potato Bake is brought to you by The Whole Smiths in partnership with Tasteful
Selections. This easy-to-make recipe cooks up in no time and had the option to easily be dairy-
free and Whole30 compliant.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dinner, Side
Cuisine: American, Italian
Keyword: pesto baked potatoes, pesto potatoes, potatoes with pesto
Servings: 4 -6
Author: Michelle
- 2 cups loosely packed basil leaves
- 1 cup + 1 tablespoon extra virgin olive oil
- 1/4 cup salted and roasted cashew pieces
- 1/4 cup pinenuts
- 2 teaspoons salt
- 2 pounds Tasteful Selections nibbles variety see notes
- 1/2 cup shredded pecorino romano or parmesan cheese optional
- 1/4 cup dairy-free or traditional ricotta
- black pepper to taste
Preheat the oven to 425*F and line a baking sheet with parchment paper.
Add the basil, 1 cup of the olive oil, cashews, pine nuts and 1 teaspoon of the salt to a blender and blend on high for about 10 seconds to make the pesto. Set aside.
Toss the potatoes in the remaining 1 tablespoon of the olive oil and 1 teaspoon of the salt.
Spread the potatoes evenly over the parchment-lined baking sheet, being careful not to crowd the potatoes. Use a second baking sheet if necessary.
Roast the potatoes for 15 to 17 minutes.
Add the roasted potatoes to a large bowl with the pesto and the (optional) grated pecorino or parmesan.
Add the potatoes to a rimmed baking dish and add small dollops of the ricotta cheese over the top and black pepper to taste.
Bake for an additional 5 to 7 minutes until the cheese is warm and melted.
- If you cannot find Tasteful Selections at your nearest store….. you should move. Just kidding. Another small potato will do, just make sure to adjust the cooking time
- Add some cherry tomatoes to the potatoes when you add the pesto for extra zip.
- If you’d like to add some protein to this feel free to add some shredded rotisserie chicken to make it a more complete meal. Don’t forget to have some additional veggies on the side.
- Double the batch for dinner sides throughout the week.