Green Pesto Hasselbacks

MAIN FOOD WASTE NORTH AMERICA VEGETARIAN FOOD WASTE TIP

This recipe is created by

Ingredients

McCain Hassleback potatoes

Extra Virgin Olive oil

Roasted San Marzano vine tomatoes

Capers

Green pesto (Basil, Olive oil, parmesan, Pine nuts)

Parmesan

Instructions

Bake the Hasselbacks as per on pack instructions.
While they cook drizzle the vine tomatoes with olive oil and season lightly with salt and Cracked Pepper.

To make the Pesto.

Place the Basil leaves into a blender, add olive oil, Grated Parmesan, garlic and Pine nuts, season with Salt & pepper and blitz until Pureed.

Assembly

Lay the hot potatoes onto your chosen serving dish.
Dress with hot roasted tomatoes.
Generously spoon over the Fresh Pesto and a sprinkle of Capers.
Finish with finely grated Parmesan.

Food Waste Tip

Did you know Pesto is a great way to use leftover food scraps and prevent food waste? Replace some of the basil with other leafy greens or even carrot tops.