Hasselback potatoes w. wild garlic pesto


First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out: https://eatgrim.com

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Servings: 10 potatoes

Time: 1 time 25 min.


Hasselback potatoes

  • 10 red potatoes (you can use any kind of potato)
  • 20g vegan butter
  • Salt & pepper
  • 1 tbsp dried basil
  • 4 tbsp olive oil 
  • Fresh thyme

Wild garlic pesto

  • 100g wild garlic
  • 2 garlic cloves 
  • 1 handful basil
  • 3-4 tbsp olive oil
  • 3-4 tbsp nutritional yeast
  • 1 tbsp oat milk
  • 1-2 tbsp lemon juice
  • 1 handful sunflower seeds
  • 1 handful pumpkin seeds
  • Salt


Hasselback potatoes

  • Turn the oven on 180 degrees c. 
  • Melt the butter in a pan or in a microwave. Add the butter to a bowl with salt, pepper, dried basil and olive oil.
  • Peel the potatoes; then take two cooking spoons and put a potato in between (then it’s easier to cut and you won’t cut all the way through). Cut the potatoes with a 1,5-2 mm space between the cuts.
  • Place the potato on an oven tray with some parchment paper and brush ¼ of the butter-oil sauce on all of them.
  • Leave the potatoes in the oven for 1 hour. Every 15 m. brush some of the butter-oil sauce on the potatoes. 
  • When the hour is up, take the potatoes out of the oven and leave them to cool for a few minutes. 
  • When you’re ready to serve them, add some wild garlic pesto and fresh thyme. 

Wild garlic pesto

  • Find all the ingredients and put them in a food processor, blend for 4-5 m. A tip is to add the ingredients little by little and remember to taste, so you get the consistency and taste that you prefer. 


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