Smashed Potatoes with Vegan Pistachio Thai Basil Pesto
Ingredients
Smashed potatoes
- 1 pound baby potatoes
- Olive oil
- Sea salt
Thai basil pistachio pesto
- 2 cups Thai basil
- 1/4 cup shelled pistachios
- 3 tablespoons toasted sesame oil
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 3 cloves garlic
- 1 bird's eye chili (optional)
- 1 teaspoon sea salt
Preparation
Smashed potatoes
Boil a pound of baby potatoes until tender enough to mash, about 15 minutes.
Place potatoes on a greased sheet pan and gently press down to flatten them using a measuring cup or jar lid.
Brush with olive oil, sprinkle with sea salt, and bake at 450°F until crispy, about 30 minutes.
Top with Thai basil pesto, flaky sea salt, and fresh mint, then enjoy.
Thai basil pistachio pesto
Toss all the ingredients together in a food processor and pulse until smooth.
Enjoy!
