Pesto & Whipped Ricotta Tater Plate

Pesto & Whipped Ricotta Tater Plate

​Prep Time: 25 Min
Cook Time: 25 Min

Yields: 2 Servings

WHAT YOU NEED

• 2 Yellow Potatoes, chopped 
• EVOO, Himalayan Salt, Cracked Pepper, Pepper Flakes

P E S T O - (Sub A Jar of Prepared Pesto if Desired)

• 1/4 C Pine Nuts
• 1 clove Garlic, crushed
• 1/2 - 1 Lemon, juice only
• 1/4 C EVOO
• 1/3 C Grana Padano, finely shredded
• 1 Tbsp. Hemp Hearts
• 14g Fresh Basil Leaves
• 1/4 C Fresh Parsley
• 1/4 Tsp. Himalayan Salt
• Pinch Red Pepper Flakes & Cracked Pepper

W H I P P E D R I C O T T A

• 280g tub Full Fat Ricotta
• 1/2 Lemon, juice only
• 2 Tbsp. + EVOO
• 1/4 Tsp. + Himalayan Salt

G A R N I S H

• Fresh Basil, Fresh Parsley, Pepper Flakes, EVOO, Grana Padano

DIRECTIONS

• Preheat oven to 400 F. Toss the chopped potatoes in EVOO, salt, pepper, and pepper flakes, and transfer them to a baking sheet. Once preheated, bake the taters for 25ish minutes, flipping as needed until golden brown on both sides.
• WHIPPED RICOTTA - Simply add all of the ingredients to a food processor and process for about 2 minutes until smooth and creamy. Add additional EVOO if needed, taste, and add additional salt if desired. Refrigerate until needed.
• PESTO - If you're making it from scratch, start by carefully toasting your pine nuts in a dry skillet set to just below medium. Once they're nice and golden, remove them from the heat. Add all of the pesto ingredients to a small blender and blend until combined. Taste and adjust salt if desired.
• ASSEMBLY - Spread up to the entire batch of ricotta on a plate, followed by dolloping pesto around the ricotta and using a spoon to swirl it through. Top with your crispy, roasted taters and give the plate a drizzle of EVOO. Finish with fresh basil & parsley, pepper flakes, and some finely shredded grana padano. ENJOY!

HAPPY VEG