Sun-Dried Tomato Pesto & Potatoes Recipe
  • 1.5lbs red creamer potatoes
  • 10oz bacon
  • 1/2cup sun-dried tomato
  • 1cup fresh basil
  • 1/2 cup walnuts
  • 1tbs lemon juice
  • 1/2cup extra-virgin olive oil
  • 2tbs avocado oilor cooking oil of choice
  • 4cloves garlicpressed or crushed
  • 5cups baby spinach
  • 1/2 yellow onion
  • 16oz white or baby bella mushrooms2 packages
  1. Preheat oven to 400 ° F.
  2. Prep bacon for oven method & bake for 20 mins or cook bacon on the stove.
  3. While bacon is cooking, wash mushrooms & potatoes. Chop onion & cut potatoes into halves. Press or crush 2 cloves of garlic.
  4. Heat a large saute pan to medium-high heat. Once heated, add avocado oil (or your choice of cooking oil). Cook onions until slightly brown.
  5. Add pressed garlic and saute for a minute. Add mushrooms. Salt & pepper to taste.
  6. Once mushrooms begin to soften, add spinach. Cook until wilted. Set aside.
  7. Once bacon has finished, use the same baking sheet with bacon fat. Remove a small amount of the excess fat. Leave enough to coat potatoes. (**If you cooked bacon on the stove, skip to next step using a bowl to toss potatoes in.)
  8. Toss potatoes in the bacon fat & bake for 25 mins at 400° F.
  9. In a food processor add basil, walnuts, lemon juice, sun-dried tomato, remaining 2 cloves of pressed garlic.
  10. Pulse until ingredients are minced well. Stop every now and then to scrape sides of bowl.
  11. Turn on processor and slowly pour in olive oil to emulsify your pesto. Salt & pepper to taste.
  12. Store all ingredients in containers for easy bowl making throughout the week!
Recipe Notes

Sun-Dried tomatoes I use.

Bowl making: Toss potatoes, pesto, & veggie mix in a bowl & top with bacon. Nom nom nom, enjoy!

Optional: If you can tolerate dairy I suggest topping your bowl with goat or feta cheese.