Homemade Plantbased Pesto and Purple Potato Pierogies


  • 1 large purple potato
  • 1/4 tsp of pink himalayan salt
  • for dough:
  • 2 cups all-purpose flour
  • 1/2 cup warm filtered water
  • 1/4 cup coconut oil
  • 1 tsp of salt
  • 1/2 garlic powder
  • for pesto:
  • 8 handfuls of fresh basil
  • 1/4 cup of crushed cashews
  • 3 tbs of olive oil
  • 2 1/2 tsp of apple cider vinegar
  • 1 tsp of nutritional yeast flakes
  • 1/4 tsp of garlic powder
  • 1/4 tsp of onion powder
  • 1/4 tsp of pink himalayan salt


  1. In a large pot on medium heat bring water to a boil, once water is boiling add potato and salt set timer for 30 minutes

  2. Combine ingredients for dough in a medium sized bowl and knead well until dough forms(add more water if needed), cover bowl and place in fridge for 30 minutes

  3. Place ingredients for pesto in a food processor and blend well, once finished set aside

  4. Drain water from pot and peel away skin, mash potato with fork and set aside

  5. Remove dough from fridge, sprinkle flour onto a surface and roll out dough into a thin circle

  6. Use a glass rim or cookie cutter to cut pierogie forms, in a large pot bring water to a boil

  7. Add a spoonful of pesto and potato onto one side of pierogie form and fold over press seal with a fork, repeat process until finished

  8. Place pierogies in pot and cook until pierogies float to surface, remove and fry in a cast iron pan on medium heat for 2 minutes each side, when finished serve over spinach, arugula, and garnish with fresh chopped parsely and enjoy???? #threebunnies

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