Laura's Vegan Table


  • 3 lbs potatoes
  • 1 tablespoon olive oil
  • salt to taste
  • 2 cups fresh basil leaves, packed
  • 3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 2/3 cup olive oil

Roasted potatoes with luscious, fresh pesto are a winning combination. This simple savory recipe is also gluten free.


Preheat oven to 425F. Scrub potatoes and cut into chunks. Place the potatoes on a parchment lined baking sheet. Add a tablespoon olive oil and sprinkle with salt. Toss to coat and arrange in a single layer. Roast for 25 minutes.

To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth.

When the potatoes are done, add to a serving dish and top with the pesto. (You might not use all of the pesto – you can store the rest of the pesto in the refrigerator). Toss the potatoes until they are well coated. Serve warm.