We’re continuing to cook our way through the alphabet and we are up to letter V. Vegan recipes are the topic for today with the Cooking With Kids bloggers. We decided to create a Smashed Potato with Avocado Pesto.
This might just be my favorite recipe that we’ve made so far in our Cooking With kids series. My kids on the other hand? They tried the avocado pesto. And did not like it. But a taste was all that I asked, so I’m happy that they tried a new food.
It really was a tasty recipe, though (once you get past that green pesto lump on the smashed potato). The almond/avocado/lemon/basil blended nicely with the salt and oil of the potatoes and made a great side dish for dinner.
We used almonds in our pesto recipe instead of pine nuts like is typically used in pesto recipes.
Vegan Smashed Potatoes with Avocado Pesto Recipe
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To make the Vegan Smashed Potatoes and Avocado Pesto, you’ll need these ingredients:
6-7 Baby red potatoes
olive oil for brushing
salt to taste
1 avocado, chopped
1/4 cup almonds, finely chopped
1/2 cup fresh basil
2 additional Tbsp olive oil
2 tsp lemon juice
3 Tbsp water
1 small chopped tomato
pepper to taste
Have your child wash and dry the potatoes to remove any dirt specks.
Boil the potatoes until soft. Allow to cool. Rub olive oil on the outside of the potatoes and sprinkle with salt.
Layer a sheet of aluminum foil on a cookie sheet. Place the potatoes on the foil. Smash with a Kitchen Mallet
Chop the almonds and pull the basil apart into small pieces. An adult should chop the almonds, but kids can pull apart the basil leaves. It’s a great fine motor exercise for little hands.
In a blender
Scoop spoonfuls of pesto onto the potatoes. Bake at 350 degrees Fahrenheit for 15 minutes.
Pull the potatoes out and add chopped tomatoes. Sprinkle with black pepper to taste.
Looking for more Vegan recipes? See what the other Cooking with Kids bloggers have made:
