SMASHED POTATOES AND PESTO
700g new potatoes
2 Tbsp coconut oil, melted
For the Pesto:_
30g raw walnuts
2 cloves garlic
50g fresh basil
2 Tbsp nutritional yeast
1 tsp apple cider vinegar
4 Tbsp extra virgin olive oil
- Preheat oven to 220°C.
- Pour enough water into a stockpot to cover the potatoes. Bring to a boil, add the potatoes and boil for 15 minutes. Drain and smash them with a flat-based measuring cup or rolling pin.
- Coat the smashed potatoes with coconut oil and bake for 20 minutes until crispy.
- In the meantime, blend all pesto ingredients together in a blender.
- Serve the potatoes warm with dollops of pesto.
