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Potato & Mint Pesto Pizza (Vegan)
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Servings: 1
Author: Gemma Stafford
Ingredients
  • 3/4 cup packed mint leaves
  • 4 scallions , thickly sliced
  • 2 medium garlic cloves
  • 1/2 teaspoon finely grated lemon zest
  • 6 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons pinenuts , toasted
  • 2 small potato , peeled (whatever variety you like)
  • 3 tablespoons extra-virgin olive oil
  • Best Ever Pizza Dough (No knead) recipe here
Instructions
  1. In a food processor, combine all of the ingredients minus the potato
  2. Process until smooth. Season the pesto with salt and pepper
  3. Thinly slice the potatoes. Sauté them in the olive oil until tender. It doesn't take long, maybe 2 minutes on each side.
  4. Spread the pesto on your pizza base and lay the potatoes on top.
  5. Bake at 450oF (225oC) for roughly 10 minutes or until golden brown.
Recipe Notes

Refrigerate the mint pesto and store it for 8 weeks in the fridge

The pesto can also be used on pasta or mix it with soft, fresh goat cheese and spread it on crostini. Brush on lamb chops, chicken, fish, pork, seafood or vegetables after grilling, or serve alongside burgers, sausages or grilled bread.