Sunday, March 24, 2019

Roasted Potatoes With Arugula Pesto

Feeling fancy.
The dotcom life was fun for a while, but now Afroveganchick is back to blogspot. I apologize that the blog was down for three whole days.
In other news, I interviewed the Our Mothers' Kitchens founders in my latest piece for The Artblog. Shivon Love Pearl and Khaliah D. Pitts' last culinary + literature project of the commendable "In Search of Our Foremother's Kitchens" series ends next month on a celebration of Vertamae Grosvenor, a profound food activist. Again, like the Zora Neale Hurston dinner, this will also be held at Duafe Holistic Hair Salon.

It's soooo delicious in pasta.
Arugula Pesto is the next best thing if there is no fresh basil on hand. The green leaves make for a bright, vivid color. Plus, almonds or walnuts are always great substitutes for the pricier pine nuts.
The pesto adds ample flavors to the crisp, moist roasted red potatoes exceptionally paired with roasted carrots.

Roasted Potatoes With Arugula Pesto Ingredients and Preparation

2 pound red potatoes, rinsed
2 tablespoon olive oil
1 teaspoon Italian seasoning
salt and black pepper

2 cup arugula
1 cup almonds
3 tablespoon nutritional yeast
2 tablespoon water
2 tablespoon olive oil
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon basil
1/2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Boil potatoes to soften prior to roasting.
Preheat oven to 425.
Drain water and massage potatoes with olive oil, Italian seasoning, salt, and pepper.
Roast for 30-40 minutes.

In a food processor or blender, pulse arugula with all ingredients until blended smooth.
Serve with potatoes.

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