Superbroth Hemp Pesto Potatoes
Serves: 12
Prep time: 20
Cook time: 5 minutes
Ingredients: Pesto
4 cups basil (loosely packed)
1/2 cup hemp seeds
2 tsp Sol Ghee Super Broth
1 tsp sea salt
1/4 tsp black pepper
Juice 1/2 lemon (approx. 1 tbsp)
1/2 tsp lemon zest
2 spring onions (green parts) - approx. 2 tbsp chopped
1/4 tsp garlic powder
2 tbsp nutritional yeast
2-3 tbsp olive oil
Directions
1. Place all ingredients except oil into a high speed blender or food processor and process until well combined
2. Add olive oil and blend until combined and reached the right consistency - add more olive oil if you want it to thin out.
Ingredients: Potatoes
4-5 Yukon gold potatoes (or any other potatoes)
1-2 tbsp olive oil / ghee
1/2 tsp turmeric powder
1 tsp paprika
1 tsp sea salt
black pepper
Directions
1. Bring a large pot of water to boil. Then add in your potatoes.
2. Cook the potatoes until just tender - but not fully cooked, you want them still to be firm (15-20 minutes)
3. Drain and allow to cool.
4. Thinly slice using a sharp knife.
5. Coat generously in olive oil or ghee, spices and salt.
6. Spread out evenly on a lined baking tray, and bake for approximately 30 minutes or until crispy, turning over about half way.
Enjoy!
