Crispy Smashed Potatoes with Pesto

• 1 24 oz bag organic baby potatoes
• Extra virgin olive oil
• Salt & pepper

Pesto

• 2  cups loosely packed fresh organic basil (large stems removed)
• 2 cloves organic garlic 
• 3 Tbsp raw pine nuts
• 2 Tbsp organic lemon juice
• 1 1/2 Tbsp fresh parmesan reggiano
• 3 Tbsp extra virgin olive oil

• Add potatoes to a large pot and cover with water. Bring to a boil over high heat. Cook uncovered for 15-20 minutes or until tender.
• Prepare the pesto. Add basil, garlic, pine nuts, lemon juice, olive oil, and parmesan to a food processor and blend to combine. 
• Taste and adjust flavor as needed, adding salt and pepper if needed.
• Preheat oven to 450 degrees F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and smash down with the bottom of a cup.
• Drizzle the potatoes with 1 1/2 Tbsp oil and season with salt. Roast for 20-30 minutes or until crispy and golden brown.
• To serve, spoon the pesto over the potatoes. Garnish with chopped basil or parsley and additional pine nuts.
• Pesto will keep for about 1 week in the fridge