Peruvian Pesto Fries Recipe

Name: Peruvian Pesto Fries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 bag (650g) McCain® Superfries Straight Cut; 3 cups (250ml) Spinach; 2 cups (500ml) Basil; 1 Small onion chopped; Juice of 1/2 lime; 1/2 cup (125ml) + 2 tbsp (30ml) Olive oil; 1/2 cup (125ml) Sour cream or Greek yogurt; 1 Clove garlic; 1 tsp (5ml) Salt; Pepper to taste

Ingredients

1 bag (650g) McCain® Superfries Straight Cut
3 cups (250ml) Spinach
2 cups (500ml) Basil
1 Small onion chopped
Juice of 1/2 lime
1/2 cup (125ml) + 2 tbsp (30ml) Olive oil
1/2 cup (125ml) Sour cream or Greek yogurt
1 Clove garlic
1 tsp (5ml) Salt
Pepper to taste

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Bake McCain SuperFries as per directions.
To make the creamy pesto, heat 2 tbsp. of olive oil in a saucepan over medium low heat.
Cook onion and garlic, stirring for 5 minutes or until softened. Cool.
Add cooled onion mixture, spinach, basil, lime, olive oil, sour cream, salt and pepper into a blender and process to a thick purée.
Transfer mixture to the plastic squeeze bottle.
Using a microplane grater, shave the Parmesan cheese into a bowl.
Remove the fries from the oven and toss with salt and Parmesan cheese.
Place the fries onto a platter and drizzle the fresh pesto over the fries.
Sprinkle more Parmesan cheese on top and enjoy immediately.
Enjoy as an appetizer or serve with grilled meat as a meal
Tip: To make drizzling sauce easier, use a plastic squeeze bottle.