Vegan Pesto Fries - cooking recipe

Ingredients

cooking spray
4 baking potatoes, cut into 12 wedges
3/4 cup fresh basil leaves
4 teaspoons nutritional yeast
4 teaspoons blanched slivered almonds
1 clove garlic
2 tablespoons olive oil
2 teaspoons olive oil
salt and ground black pepper to taste

Preparation

Preheat oven to 425 degrees F (220 degrees C). Grease a 10x15-inch baking pan with cooking spray.
Arrange potato wedges in a single layer on the prepared pan.
Combine basil, nutritional yeast, almonds, and garlic in a blender or food processor. Blend, gradually pouring in 2 tablespoons plus 2 teaspoons olive oil, until pesto is smooth. Season with salt and pepper. Coat potatoes with the pesto.
Bake in the preheated oven, turning once halfway, until crispy and golden, about 45 minutes.