Basil Ballpark Fries
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Pesto:
- ½ cup pumpkin seeds, toasted
- 3½ cups fresh basil
- 3 cloves of garlic
- 1 Tbsp. nutritional yeast
- 2½ Tbsp. olive oil
- ½ Tbsp. miso paste
Fries:
- 2 white sweet potatoes
- 1 (14oz) can garbanzo beans
- 1 Tbsp. olive oil
- ½ Tbsp. dried basil
- sea salt
- black pepper
- ½ cup pumpkin seeds, toasted
- ¼ cup fresh basil
Instructions
- Preheat oven to 375°F.
- Make pesto by placing all ingredients in the food processor (make sure you toast the seeds first). Process until Smooth, you may have to stop and scrape down the sides. Set pesto aside.
- Next chop the sweet potatoes lengthwise in half and then cut into fries. Place fries into a large bowl and add pesto, using your hands coat the fries with the pesto.
- Place flat on a baking sheet lined with parchment paper. Place in the oven and bake for 30-35 minutes.
- Next Drain garbanzo beans and place in a glass baking dish, add olive oil, dried basil and a dash of salt and pepper. Mix and place in oven, bake for 20 minutes.
- While beans and fries cook, chop remaining ½ cups toasted pumpkin seeds and basil, set a side.
- Once beans and fries are done, serve fries on a plate, top with beans, chopped basil, pumpkin seeds and a little dash of salt.
Notes
Great served with organic ketchup!
