Vegan Pesto Fries

Crispy potato wedges with delicious pesto sauce.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Grease a 10x15-inch baking pan with cooking spray.

Step: 2

Arrange potato wedges in a single layer on the prepared pan.

Step: 3

Combine basil, nutritional yeast, almonds, and garlic in a blender or food processor. Blend, gradually pouring in 2 tablespoons plus 2 teaspoons olive oil, until pesto is smooth. Season with salt and pepper. Coat potatoes with the pesto.

Step: 4

Bake in the preheated oven, turning once halfway, until crispy and golden, about 45 minutes.

Per Serving: 175 calories; protein 4.1g; carbohydrates 24.7g; fat 7.1g; sodium 35.1mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .