Roast Potatoes, Kale Pesto & Puttanesca Sauce

Roast Potatoes, Pesto and Puttanesca

Here's a tasty, easy veggie dish created by Rebel Recipes.


Roast potatoes

  • 400g organic new potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Sea salt – 1/2 tsp
  • Handful fresh rosemary

Puttanesca sauce 

  • 1 organic onion chopped 
  • 2 tbsp olive oil 
  • 3 cloves garlic sliced 
  • 2 organic red peppers chopped 
  • 6 organic tomatoes chopped 
  • 1/2 cup water 
  • 4 tbsp olives 
  • 2 tbsp capers 
  • 1 tsp Salt 
  • Twist black Pepper 

Kale pesto

  • 4 big handfuls of organic kale washed 
  • 4 tbsp nutritional yeast 
  • 2 tbsp olive oil 
  • Juice 1/2 lemon 
  • 2 cloves garlic 
  • 6 tbsp organic pumpkin seeds 
  • Black pepper 
  • 1/2 tsp salt 
  • 5 tbsp water 



To roast the potatoes; 

  1. Pre heat your oven to gas mark 5 (190C).
  2. Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil, garlic powder, salt & fresh rosemary.
  3. Roast for approx 40 minutes until crispy on the outside.


To make the puttanesca sauce;

  1. Add the olive oil & onion to a large frying pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and browning.
  2. Add in the garlic and stir for another few minutes, then add in the chopped tomatoes and red peppers. 
  3. Add the water then simmer for 30 minutes. Season with salt, pepper & add in the olives and capers. 


To make the pesto; 

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer.
  2. You may need to scrape the sides down a few times.


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