Save The Scraps
#SaveTheScraps recipe, as created by Jacob @PengVeganMunch
Pesto Hasslebacks
INGREDIENTS
Hasselbacks
- white potatoes (Maris piper if possible)
- 5 tbsp olive oil
- 1 tsp salt
- 6 crushed garlic cloves
Pesto
- bunch of green carrot tops
- 3 tbsp pine nuts
- 4 tbsp extra virgin olive oil
- 1-2 garlic cloves
- 1-2 tbsp lemon juice
- big pinch of salt + pepper
METHOD
- start by cutting deep thin slices into the potatoes, using two wooden spoons on either side of the potato to stop from cutting all of the way through
- now boil in salted water for 5 minutes then transfer to a large baking tray
- coat the potatoes with the olive oil, salt and add the crushed garlic then bake in the oven for 1 hour+ @ 200°
- every 10-15 minutes spoon hot oil over the potatoes to help them get extra crispy
- whilst the potatoes are cooking, wash and chop the carrot tops then transfer them to a blender along with the other pesto ingredients and blend smooth
- once the potatoes are done, sprinkle on a little more salt then drizzle on some pesto, serve and enjoy!
