Mr. FBBQ bought corn. On the cob. Fresh. And, he was going to cook it all fancy-like on the smoker. So, of course, I had to create a meal around that! What’s better with corn on the cob than roasted potatoes?! How about Roasted Potatoes with Garlic Rosemary Pesto?!
This was absolutely delicious. Obviously, we started with little potatoes. And some rosemary, hazelnuts, and garlic. Cut up the potatoes and douse them with olive oil. Wrap the potatoes in foil, adding a few cloves of garlic and some of the hazelnuts (which we previously roasted). You can add a dash of salt and pepper if you like. I used a merlot salt that I really enjoy! The potatoes will go into the oven for an hour, adding some of the rosemary after about 45 minutes.
While the potatoes are roasting we can make the pesto! Add parsley, the rest of the roasted hazelnuts, garlic, rosemary, olive oil, honey, lemon juice, and a little bit of salt and pepper to a food processor or bullet blender. You’ll also need to add grated romano cheese or nutritional yeast, depending on your plant-based preference. I used nutritional yeast, as I always try to go for the non-dairy options when possible. Some consider honey off-limits for vegans, but I haven’t found a good substitute yet and I don’t use it that often. Blend this mixture until it is a smooth, green paste. Presto, pesto!
Meanwhile, Mr. FBBQ smoked and seasoned the corn. I requested the tasty cat-decorated seasoning bought for me by the in-laws! The Leopard, as this particular seasoning is called, went perfectly on my corn!
Remove the potatoes from the oven, top with the pesto, and add the corn as a side dish. Both Mr. FBBQ and I were incredibly full after this meal!!!
