Sun-Dried Tomato Pesto & Potatoes Recipe - Wild Healing
16087
recipe-template-default,single,single-recipe,postid-16087,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-13.6,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Sun-Dried Tomato Pesto & Potatoes Recipe

My significant other, Matt, and I have been watching a lot of the Netflix show Chef’s Table and it has been super inspiring. It has totally made us want to up our cooking game! 

One of the episodes talked about what umami is and how to get it. Besides being a really fun word to say, it’s a category of taste that describes ultra savory foods.

MSG, monosodium glutamate, gives food that savory flavor that keeps you wanting more. MSG can be found naturally occurring in foods like tomatoes, mushrooms, broths, cheeses and more.

Nourishing the body with real whole foods is the name of the game at Wild Healing, so I wanted to try using foods with natural umami.

Now I’m definitely a food prep kind of woman. I work full time and try to keep cooking down to a minimum throughout the week. I like eating meals where I can throw all the ingredients into a bowl & stuff my face.

I was able to come up with a savory bowl of yumminess that I like to call: Sun-Dried Tomato Pesto & Potatoes Wild Bowl. I am no professional chef, but I like to think I hit a small level of umami with the sun-dried tomatoes & mushrooms in this recipe.

 

Since I do like to food prep for the week on one day, I like to use the oven a lot. I mean…a lot. Especially for bacon. I find the clean up to be a lot easier. I don’t have to watch it when I can be moving on to cooking something else, and the bacon is crispy!

In the recipe, I mention cooking the bacon with the oven method. Here is how I do it:

Oven method for bacon

Line a rimmed baking sheet completely with foil. Place a baking rack on top of the baking sheet. Line bacon on top of the rack, and bake for 20 minutes at 400 ° F.

After cooking, you can save the bacon fat or discard. Roll up the foil and there should only be small remnants to clean up on the baking sheet & rack. Easy peezy!

Alright, no further delay.

Sun dried pesto potatoes Ingredients

Sun dried tomato pesto and potatoes recipe
Sun-Dried Tomato Pesto & Potatoes Recipe
Print Recipe
Servings
5
Servings
5
Sun dried tomato pesto and potatoes recipe
Sun-Dried Tomato Pesto & Potatoes Recipe
Print Recipe
Servings
5
Servings
5
Ingredients
  • 1.5 lbs red creamer potatoes
  • 10 oz bacon
  • 1/2 cup sun-dried tomato
  • 1 cup fresh basil
  • 1/2 cup walnuts
  • 1 tbs lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 tbs avocado oil or cooking oil of choice
  • 4 cloves garlic pressed or crushed
  • 5 cups baby spinach
  • 1/2 yellow onion
  • 16 oz white or baby bella mushrooms 2 packages
Servings:
Instructions
  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.

Downloadable Recipe Card

* indicates required


Pesto Potatoes Recipe


Comments:

Have you ever seen Netflix’s Chef’s Table?


Nicole
[email protected]

My mission is to be a resource and a guiding light on your health journey. I want to empower you to heal from within with a healthy lifestyle.

4 Comments
  • Robert Yeoman
    Posted at 21:04h, 11 April Reply

    We love cooking shows. Your dish looks super tasty too!

    • Nicole
      Posted at 12:51h, 12 April Reply

      Thanks! & Yeah it’s fun to watch the shows, expect when I’m hungry haha.

  • Edie Adamo
    Posted at 19:42h, 12 April Reply

    I LOVE THE USE OF THE HYPERLINKS! I am always looking for sundried tomatoes and can never find them. Also, I was wondering what the difference is between avocado oil and EVOO? What does it do to the taste? What is the heat temp for cooking? Im super interested in all the different cooking oils that are available now. SO MANY OPTIONS! 😉

    • Nicole
      Posted at 20:10h, 12 April Reply

      Girl, I got you covered 😀 I have a guide to oils & fats that list their smoke points that you can get in this post: here. It also has links to some of the products I use. As for the taste, avocado oil has a very neutral taste & can withstand high heat! Always go by what it says on the bottle but some can withstand up to 500 degrees. Thats why I love it 😀

Leave a Reply