Lemon Pesto Smashed Potatoes

1: Bring a large stockpot of water to a boil. Once boiling, generously salt water then add potatoes.

2: Preheat oven to 450°F.

3: Allow potatoes to boil until fork tender, about 15-20 minutes then drain.

4: Use a large fork or a potato masher to smash potatoes, then line on a baking dish greased with avocado oil.

5: Drizzle with more avocado oil, then brush oil around entire potato. Season with salt and pepper.

6: Bake for 20 minutes, until crispy.

7: Add a dollop of pesto to each potato and serve.

8: For the lemon pesto: Blend extra virgin olive oil, fresh basil, baby spinach, nutritional yeast, juice of lemon, salt, and pepper. Store in fridge in airtight container.