A delicious and healthy side for lunch or supper.


Preheat your oven to 180C and boil your potatoes for 20 minutes.

Meanwhile, place all of the pesto ingredients into a blender and blitz. If the texture feels too thick simply add more water until you get the desired consistency.

Drain your potatoes and toss them in garlic oil, chilli flakes, salt and pepper.

Transfer them to a baking sheet and press down firmly on each one with a masher.

Bake for 10-15 mins each side or until golden and crisp.
Remove the potatoes, top with pesto, lightly drizzle with hemp oil and top with fresh basil leaves.

Enjoy as a delicious side or add salad leaves for a healthy and filling lunch.


Prep: 25 mins Cook: 25 mins


For the pesto:
2 handfuls basil leaves
1 handful fresh coriander
2 garlic cloves
2 tbsp hulled hemp seeds
2 tsp pine nuts
2 tbsp nutritional yeast
2 tbsp extra virgin olive oil
4 tbsp water

For the potatoes
16 baby potatoes
2 tbsp garlic oil
2 tbsp hemp seed oil
2 tsp chilli flakes



Hemp Seed Oil

Hulled Hemp Seeds