Bust your side dish boredom with these walnut pesto roasted potatoes. A squeaky clean Whole30 (and vegan) recipe that pairs well with any protein main dish, plus a little ‘trick’ to make sure this is a side you can have on rotation with ease. It’s perfect for those cold evenings when you just need some healthy comfort food!
My biggest challenge when I’m smack-dab in the middle of a Whole30 and starting to experience that oh-so-common food boredom thing is known as the ‘SIDE DISH RUT’. I’m totally good with the protein stuff, eggs are my besties and all, but when I need side to coordinate with dinner, I’m usually stumped. Or I go for boring steamed veggies or plain roasted ones.
Don’t get me wrong, I love me some roasted beets, brussels sprouts, carrots, and cauliflower all caramelized and totally delicious. But sometimes it just gets…old.
Not old as in crusty or reheated, but old as in ‘I-can’t-do-another-side-of-carrots-until-the-day-I-die” kind of thing. You get what I’m saying, right?
It’s hard to get creative with Whole30 side dishes. Or any side dishes for that matter. There’s always the typical go-to’s, but sometimes the same repeated sides just don’t cut it anymore.
You know what else isn’t cutting it anymore? Late night TV. After a LONG day with the kids and a little work after they go down, all I want is to crawl in bed and channel surf for something good. But every flippin’ night it’s usually a rerun of Diners, Drive-Ins, and Dives. Or some weird Pawn show that I don’t understand how anyone finds entertaining (except my dad). Or a Dateline special about a mom who was murdered in her home….ummm switching channels. There’s always a singing contest (over it), or Kardashians (haaall no), or a home flipper show with real people pretending to act that I just can’t handle (not talking about you Chip and Jo).
Why can’t This is Us be on every single night? Someone call NBC and demand an intervention.
And why do side dishes have to stump is every.single.time. I realize these are first-world problems but they are still problems. That need to be fixed.
Good thing these walnut pesto roasted potatoes fixes one of them.
Walnut Pesto Roasted Potatoes
Aaaah I love this recipe – mainly because it’s SO YUMMY, but also because I can make the walnut pesto beforehand and throw it all together quickly when I’m in a side-dish-bind (it’s a thing you know). I whip up homemade pestos in my Ninja Express Chop multiple times a month. Click HERE to get exactly what I use!
Pesto is my spirit animal – it’s easy, it’s tasty, and you can freeze it.
Whaaaa?!?! Yup, I ALWAYS make my own pesto, then pour in a mason jar to freeze. So whenever I have a craving for these walnut pesto roasted potatoes emerges, I’m prepared. Just let it sit on the counter to thaw, and it tastes as good as the day you made it!
This walnut pesto comes together in a flash, and no need for parmesan cheese found in traditional pesto recipes! It’s delicious with olive oil, basil, walnuts, garlic, and lemon juice. Just pour it over those ‘lil potatoes straight out of the food processor, or freeze it in a mason jar for later.
This super easy and squeaky clean side dish is a vegan and Whole30 pleaser that everyone will love.Print
Walnut Pesto Roasted Potatoes
These dairy free walnut pesto roasted potatoes are a perfect side dish to any dinner. Whole30, vegan, paleo.
- Yield: 3-4 servings
- 1 fresh cup basil
- 1/3 cup raw walnuts
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon minced garlic
- 1 pound fingerling potatoes
- 1 tablespoon ghee
- Preheat oven to 400 degrees
- Combine the basil, walnuts, olive oil, salt, lemon juice, and minced garlic in a small food processor or mini chopper. Blend until thick and creamy, scraping down the sides with a spatula if needed
- Arrange potatoes in a small casserole dish and mix in the ghee. If your ghee is in a solid state, microwave it just a few seconds until it’s melted, then drizzle it over the potatoes, coating evenly. If you aren’t able to find fingerling potatoes, you can also used cubed red potatoes as a substitute
- Place dish into the oven and roast the potatoes for 30-35 minutes, or until the centers are soft and outsides slightly crispy
- Remove from the oven and top the hot potatoes with the walnut pesto. Serve immediately
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