Roasted potatoes with spinach pesto
Serves 2 | 45min | Easy
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.
Back to the food: 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.
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. Sure, the classic pesto has parmesan in it, but I wanted to keep ours vegan, which is why there's no cheese in this. And anyway, it tasted really, really good so I didn't need to add any cheese to it. If you don't have any roasted sunflower seeds available, don't worry, just roast them in the oven with the potatoes (on a separate baking tray of course) for 10-15min, until they're golden brown. Having said that, we totally think you should get into the habit of roasting a big batch of sunflower (and other) seeds during the weekends/when you have time so that you always have some handy. They're just soooo much better when they're roasted. And they work brilliantly as topping on yoghurt, on salads, in the crust of cakes, or like in this recipe, as the nutty part of a pesto.
*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.
50g fresh spinach
1dl (roasted) sunflower seeds
0,5dl 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! Enjoy!
That gives you a window into how we (or at least I) come up with our recipes -- I try to find the easiest way to cook dinner on a weekday when I'm tired.
But isn't that often true with all kinds of creativity, you do your best work with your back to the wall, right?