Steps:
- 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.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 24.7 g, Fat 7.1 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 35.1 mg, Sugar 1.1 g
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