Vegan Pesto Pizza
Ingredients
- 1 bunch fresh basil (1 cup),
- 3/4 cup cashews raw or roasted
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 to 2 1/2 pounds red-skinned potatoes (peeled, rinsed)
- 2 teaspoons Hungarian paprika
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried leaf thyme (crumbled)
- 2 tablespoons olive oil
Preparation
Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor
Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed
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Gather the ingredients
Preheat oven to 375 F
Cut potatoes into 1 to 2-inch pieces
Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender