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Peruvian Pesto Fries Recipe

Peruvian Pesto Fries
Source: McCain

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.

Side Dishes

A recipe from McCain

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