- 1 1/2 pounds baby Yukon gold potatoes
- 4 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt and pepper to taste
- 1 1/4 cups fresh basil leaves
- 1 1/4 cups fresh cilantro leaves
- 3 cloves garlic
- 3 tablespoons nutritional yeast
- 1/4 cup raw cashews
- 2 tablespoons lemon juice
- Optional garnishes: vegan parmesan cheese, chopped basil, and cilantro leaves, crushed red pepper flakes, tahini
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
- Rinse the potatoes under cold water and scrub to clean.
- Add the potatoes to a large saucepan and cover with water until the potatoes are just submerged. Bring the saucepan to a boil over high heat. Once it starts to boil, reduce the heat to medium-high heat to achieve a low boil. Cook the potatoes uncovered for 15-20 minutes or until the potatoes are tender and a knife easily slides in and out.
- Once the potatoes are soft and tender, place them on the prepared baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut them in half and then smash them so they are still "bite-sized."
- Drizzle the smashed potatoes with the remaining 1 1/2 tablespoons olive oil and season with a healthy pinch each salt and pepper. Roast the potatoes for 20-25 minutes or until they are crispy and golden brown.
- While the potatoes are cooking, prepare the pesto. Add the basil, cilantro, garlic, nutritional yeast, raw cashews, and lemon juice to a food processor, along with salt and pepper to taste. Pulse all of the ingredients, and with the motor running, drizzle in 3 tablespoons of the extra virgin olive oil. Blend until you achieve a thick paste. This pesto will be a little chunkier than traditional pesto since it doesn't use as much oil.
- To serve, spoon the pesto over the crispy smashed potatoes. Garnish with chopped basil and cilantro leaves, crushed red pepper flakes, and a drizzle of tahini.