Basil Whipped Feta with Sun-Dried Tomato Pesto Potatoes

Name: Basil Whipped Feta with Sun-Dried Tomato Pesto Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean
Ingredients: 200g feta, cut into cubes; 80g Greek yoghurt; 1 lemon, juice and zest; 1 tsp black pepper; 1 handful basil leaves; 1 tbsp olive oil; 1 tbsp olive oil mixed with another tablespoon of honey, for drizzle; 2 large potatoes, cut into cubes; 2 tbsp oil; 1 tsp salt; 1 tsp black pepper; 1 tsp oregano; 1 tsp dried basil; 1 tsp dried thyme; 3 cloves garlic; 1 sprig fresh rosemary; 1/4 cup almonds; 1 lemon, juiced; 2 tbsp nutritional yeast; 7-8 sun-dried tomatoes; 2 tbsp oil from the sun-dried tomatoes

9 steps

Prep:10minCook:1h 10min

A flavour explosion - creamy basil whipped feta with sun-dried tomato pesto potatoes that have been roasted to crispy perfection and then coated in a gorgeous homemade sun-dried tomato pesto made with almonds.

Updated at: Sun, 29 Oct 2023 09:12:17 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1121.5 kcal (56%)

Total Fat75.8 g (108%)

Carbs81.7 g (31%)

Sugars12.4 g (14%)

Protein37 g (74%)

Sodium2370.5 mg (119%)

Fiber14.7 g (53%)

% Daily Values based on a 2,000 calorie diet

Instructions

for the potatoes

Step 1

Preheat your oven to 200°C and get your baking dish ready.

Step 2

Chop the potatoes into small cubes, then place in a large saucepan and cover with just enough cold water to cover.

Step 3

Par-boil the potatoes for 10-15 minutes, then drain and leave the potatoes to steam dry for 5 minutes.

Step 4

Shake the potatoes to rough up the edges, then tip into a baking dish with the oil and seasonings. the garlic, and rosemary.

Step 5

Roast the potatoes for 30 minutes, remove the garlic, then return the dish to roast the potatoes for a further 25 minutes.

for the pesto

Step 6

Blitz the roast garlic from the potatoes, 1/4 cup almonds, 2 tbsp nutritional yeast, 1/2 lemon juice, 7-8 sun-dried tomatoes, and 2 tbsp of the sun-dried tomato oil into a chunky pesto.

Step 7

Coat the roasted potatoes in 1-2tbsp of the pesto.

for the feta

Step 8

Add the feta, Greek yogurt, pepper, lemon juice, olive oil, and basil leaves to a blender and blitz it into a smooth and creamy sauce.

Step 9

Plate up the whipped feta and drizzle it with the oil and honey, then plate up the sun-dried tomato pesto potatoes before topping with more fresh basil and lemon zest.