Green olive pesto with roasted new potatoes

Feed’n the vegan

Feed'n The Vegan, Candace Ondrejcka, Lifestyle, Healthy Living Magazine

Feed'n The Vegan, Candace Ondrejcka, Lifestyle, Healthy Living Magazine


4-6 Servings

For the Pesto:
1 cup of pine nuts
2 cups of fresh basil
3 garlic cloves
1 cup of green olives
½ cup of Extra Virgin Olive Oil
Sea salt & pepper to taste

Combine pine nuts, basil, garlic and olives in a food processor. Pulse a few times until rough chopped. Turn food processor on low and slowly add in the olive oil. Continue on low until you have created a smooth consistency. Transfer mixture to a mixing bowl and add in salt and pepper to taste




For Potatoes:
Roughly 16 new potatoes, sliced in half
2 tablespoons of olive oil
Sea salt & pepper to taste

Preheat oven to 375 degrees F. In a bowl, toss sliced potatoes, olive oil salt and pepper until well coated. Transfer to a parchment covered baking sheet and roast potatoes for about 30-40 minutes until crisp on the outside and tender on the inside.

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Toss potatoes with about 1-2 cups of pesto and serve warm or room temperature.

Ask chef Candace Ondrejcka questions in comments below.
Feed'n the vegan, Healthy Living Magazine, Lifestyle, Candace Ondrejcka

Feed'n the vegan, Healthy Living Magazine, Lifestyle, Candace Ondrejcka


Chef Candace Ondrejcka, born and raised in California, grew up on her Father’s Italian food. She holds a BS in Business and a culinary degree but with her Italian roots and culinary passion she alters her father’s dishes to create healthier recipes. As a vegan she would like to show others how to incorporate more vegetables.
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