Potato and Tomato Skewers with Dairy-Free Pesto

Grilled potato and tomato skewers served with a homemade dairy-free pesto, perfect for a light yet flavorful lunch.

Ingredients

• 1 lb, small, Yukon Gold preferred Potatoes
• 1 pint Cherry Tomatoes
• 8 Wooden skewers
• 2 cups, packed Fresh basil
• 1/4 cup, toasted Pine nuts
• 2 Garlic cloves
• 3 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1/3 cup, extra virgin Olive oil
• to taste Salt
• to taste Black pepper
• Optional, for drizzling Balsamic glaze

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. Boil potatoes until fork-tender, about 12-15 minutes. Let them cool slightly, then cut them in half or quarters, depending on size.
3. Thread potatoes and cherry tomatoes onto skewers, alternating between the two. Brush lightly with olive oil and season with salt and pepper.
4. Preheat grill to medium-high heat.
5. While the grill is heating, make the dairy-free pesto. In a food processor, combine fresh basil, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. Add more olive oil if needed to reach desired consistency.
6. Grill skewers for 15-20 minutes, turning occasionally, until potatoes are nicely charred and tomatoes are softened and slightly blistered.
7. Serve skewers immediately with a generous dollop of dairy-free pesto. Drizzle with balsamic glaze, if desired.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 25 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: lunch