Vegan Thai Basil Pistachio Pesto with Smashed Potatoes
Ingredients
Pesto
- 2 cups thai basil
- 1/4 cups shelled pistachios
- 3 tbsp toasted sesame oil
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 3 cloves garlic
- 1 bird's eye chili (optional)
- 1 tsp sea salt
Smashed potatoes
- 1 pound baby potatoes
- olive oil
- sea salt
Preparation
Toss all the pesto ingredients in a food processor and pulse until smooth.
Boil a pound of baby potatoes until tender, about 15 minutes.
Place the potatoes on a greased sheet pan and flatten them using a measuring cup or jar lid.
Brush the potatoes with olive oil and sprinkle with sea salt.
Bake at 450°F until crispy, about 30 minutes.
Top with the Thai basil pesto, flaky sea salt, and fresh mint.
Notes
For a detailed tutorial on smashed potatoes, check the creator's reels.
