Kale Pesto Aioli & Roasted Red Potato Wedges
This weeks farm shares featured local red potatoes and Kale. Even though my family loves potatoes, they are not fans of the big mighty healthy kale. I always have to find creative ways to incorporate it into our meals. This kale pesto aioli definitely was a big hit with my girls. Baked crispy potato wedges made for dipping. This pesto substitutes parmesan cheese with walnuts and you can also substitute vegan mayo for a vegan dish. The left over Kale Pesto is versatile and is delicious tossed in pasta, in potato salad, frittata's and even on sandwiches.
1-2 lbs red or yellow potatoes, scrubbed with skins on, cut into 1/4 inch thick wedges
2 tbsp olive oil
1 tsp sea salt
1/2 tsp fresh ground black pepper
3 cup kale leaves, stem and tough parts removed
1/4 cup walnuts or other nuts you have, almonds, pine nuts or pistachio
1 large garlic clove
1/2 cup extra-virgin olive oil
1 tsp salt
1/2 tsp cracked black pepper
1 cup mayo or vegan mayo
zest of one lemon
2 tbsp fresh lemon juice
Preheat oven to 425 F and line a large baking sheets with parchment paper.
In a large bowl, toss wedges with oil and salt and pepper.
Spread on baking sheet ensuring they are not overlapping. Using two baking sheets if needed.
Baking in preheated oven for 25-30 minutes until crisp on the outside and soft in the centre. Turn wedges over half way through baking.
While potatoes are baking, make pesto. Add kale, nuts, and garlic into a food processor. Pulse until finely chopped. Then with the motor running, pour the olive oil in slowly. Season with salt and pepper. Leftover pesto can be stored in an airtight container in the fridge for up to 5 days.
To make aioli, whisk lemon juice and mayo until nice and creamy.
To assemble, Mix one table spoon of pesto with aioli and place in small serving bowl. Top with a tablespoon of pesto and a tablespoon of olive oil.
Serve with roasted wedges for dipping.
SERVINGS 4 | PREP & COOK TIME 45 mins