Pesto Smashed Potatoes

Ingredients

• 1.5 lbs baby gold potatoes
• ½ cup roasted and salted sunflower seeds
• 3 oz vegan parmesan cheese
• 2-3 cloves of fresh garlic
• 3 ½ cups of fresh basil
• ¾ cup and 1 tablespoon organic extra virgin olive oil
• 3 tablespoons organic vegan butter
• 3 teaspoons kosher salt
• Pepper to taste
• In a food processor, combine sunflower seeds, vegan parmesan cheese, garlic cloves, 1 tsp of kosher salt, and pepper to taste.
• Blend on low speed for 30 seconds.
• Add basil and pulse until combined (around 10 pulses).
• Run the food processor on a slow speed and slowly drizzle in ¾ cup of the extra virgin olive oil.
• Once fully mixed, process for around 45 seconds until the pesto turns into a smooth sauce.
• Boil potatoes for about 10 minutes until fork-tender.
• Once the potatoes are done cooking, run them under cold water and allow them to cool for 30 to 60 minutes in the refrigerator.
• Move potatoes to a cutting board and smash with the palm of your hand until you hear a pop.
• Place a frying pan over medium-high heat and add 3 tablespoons of vegan butter and 1 tablespoon of extra virgin olive oil to the pan.
• Add the first batch of smashed potatoes to the pan and sprinkle with a touch of salt and pepper.
• Cook on this side for around 7 minutes or until the potatoes turn deep brown in color and become crispy.
• Flip the potatoes , and continue cooking on the other side for around 5 minutes
• Put 1 teaspoon of pesto on each potato, then cover the pan with a lid for the next 2 minutes to allow the pesto to warm up with the potatoes