Roasted Garlic Basil Pesto Potatoes

thefullhelping.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

subheading: FOR THE POTATOES:

2 pounds 900 g Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) cubes (about 6 cups/ 1.5 L)

1 tablespoon plus 1 ½ teaspoons 22 mL extra-virgin olive oil

Fine sea salt and freshly ground black pepper

subheading: FOR THE ROASTED GARLIC:

1 large garlic head

½ teaspoon 2 mL extra-virgin olive oil

subheading: FOR THE PESTO:

1 cup 250 mL/¾ ounce/20 g lightly packed fresh basil leaves

3 to 4 tablespoons 45 to 60 mL hemp hearts

¼ cup 60 mL extra-virgin olive oil

2 tablespoons 30 mL fresh lemon juice, or to taste

¼ teaspoon 1 mL fine sea salt

Freshly ground black pepper

subheading: FOR THE SALAD:

3 cups 750 mL baby arugula, chopped

Fresh lemon juice for serving (optional)

1 tablespoon 15 mL hemp hearts, for garnish

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