Superbroth Hemp Pesto Potatoes

BrothSides
Written By Amber McKenna

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!

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Amber McKenna
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