Roasted potatoes with spinach pesto

I think it was Tuesday of last week when I'd promised to have dinner ready for when Lotta got home from the gym, but I'd got caught up with something* and had to resort to cooking a simple meal that required little effort from me. Which is when I turned to our trusty food processor, threw in some spinach and sunflower seeds, and stumbled upon the easiest and best recipe ever.

So there I was, standing in the kitchen on a Tuesday a week ago looking to our windowsill for fresh herbs to make my life super easy, and to make me be able to keep my promise to Lotta. Sadly, the only thing I saw was a half-eaten pot of basil that looked like Rocky at the end of his fight with Apollo Creed. So that was no good.

Slightly defeated, and already considering boiling pasta as a backup, I remembered that we had a bunch of spinach in the fridge and I threw that in with some roasted sunflower seeds (which we luckily always keep handy) in the food processor.

A dash of oil, some garlic and a touch of salt later I could proudly say that this was what I had planned all along. A simple, casual, super tasty weekday dinner. I also called it a pesto, since it was basically green leafy thing + nutty thing + oily stuff + garlic, which is pretty much a pesto in my book.


*It was probably something important, like work, or buying stocks, or cleaning that I got caught up with, it definitely wasn't googling the history of different fonts, or tinkering with the layout on
my portfolio, nope, that can't be it.


Roasted potatoes with spinach pesto

45 min, Serves 2
Vegan, Gluten free

Roasted potatoes are one of the best thing in the world in my opinion. But the way to make a good thing even better is to cover it in oil and fresh herbs, which is a great way to make the humble potato look amazing and taste fantastic.


8 potatoes
 50 g fresh spinach
1 dl (roasted) sunflower seeds
0,5 dl olive oil
1 clove of garlic

Turn your oven on to 200°C

Wash the potatoes and slice them lengthwise into quarter wedges

Spread them evenly on a baking tray, drizzle olive oil and a big pinch of salt over them

Place them in the middle of your oven and bake for 45min

While the potatoes are in the oven, make the pesto by blending all of the ingredients in a food processor until smooth, that's it, it's that easy. (Add more oil if you want it to be smoother)

Take the potatoes out once they are ready (you want them to be slightly burnt in some places for that good baked flavour)

Toss them into a bowl with the pesto and mix thoroughly with a spoon until the potatoes are completely covered in the pesto (be gentle so that you don't mash the potatoes)

Eat with your mouth and enjoy!

Potato, potato.
As you can see, these pictures were not taken on a Tuesday evening. We decided to make this recipe again later and this time we took pictures as well!