Hasselback Baby Potatoes with Roasted Garlic Cilantro Pesto

Wash the baby potatoes.

Slice the potatoes hasselback style, cutting most of the way through but not all the way.

Brush the potatoes with avocado oil.

Sprinkle with sea salt, black pepper, and seasoning of choice.

Bake in a cast iron skillet or baking sheet at 375°F for 35-40 minutes or until cooked and crispy on the outside, soft on the inside.

For the pesto, roast a large garlic clove in the oven for 5-10 minutes or in a skillet until browned.

In a blender or food processor, add 1/2 cup cilantro, 1 cup spinach, 3 tablespoons olive oil, the roasted garlic, juice of 1/2 lemon, and sea salt to taste.

Blend until creamy, adding filtered water in small increments if needed to achieve desired consistency.

Enjoy the pesto as a dipping sauce with the potatoes, noting its vibrant and cleansing flavor.