Roasted Pesto Potato Wedges

Roasted Pesto Potato Wedges

Roasted Pesto Potato Wedges

4 medium potatoes

4 Tb. Almond Butter Basil Pesto

(recipe found in the Sauces category)


Roasted Pesto Potato Wedges


Preheat oven to 450 F.

Slice potatoes into wedges.

Add potatoes to sauce pan and cover with water.

Bring to a boil and then turn off.

Let potatoes sit a few minutes until they are just slightly fork tender.

Drain water and add pesto to the pot.

Mix well, being careful not to break potatoes.

Lay potatoes onto parchment lined baking sheet.

Bake potatoes (flipping half way through) for about 20 -25 minutes, until golden brown.

Almond Butter Basil Pesto

Almond Butter Basil Pesto

Almond Butter Basil Pesto

1 1/2 – 2 c. fresh Basil

3-4 Green onions, chopped

2 cloves garlic

1 packet Justin’s Natural Almond Butter (or about 2Tb. of your favorite)

1/4 – 1/3 c. Olive Oil

1/4 – 1/3 c. Flax Oil

(optional, you can use olive oil for full amount)

1 tsp. Lemon or lime juice

1/2 tsp. Garlic powder

(optional, for extra garlic flavor)

1/4 – 1/2 c. Parmesan Cheese

Salt & Pepper to taste


All all ingredients to the food processor and blend well.