Wednesday, November 9, 2011

Pesto Potatoes. Gluten-free and Vegan

I love going out to brunch on Sunday mornings, but most of the time I think how easy it would be to prepare the same thing at home. My recent trip to Portobello offered me delicious pesto home fries, but I knew when I was craving it another day, it'd be an easy dish to whip up. I made some pesto and froze it a while ago, so now anytime I have a craving, it's ready to go, which made this meal even more convenient.

The ingredients list is small, even to serve 2 people: ~2-3 T. olive oil, 6 T. pesto, 1/4 large onion [chopped], 2 yellow potatoes [cubed], 4 Roma tomatoes [chopped]

Saute onions and potatoes in about 1 1/2 T. oil, until the potatoes are the texture you like.

Add pesto and about 1/4 c. water and stir until it is well-mixed. Allow the water to cook down again and add more oil, if necessary.

Add tomatoes for just the last few minutes of cooking, so they get heated but not too hot. Season (salt+pepper+whatever else) to taste, and enjoy!

I have linked this post to Diet, Dessert and Dog's Wellness Weekend.

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