Golden, crispy + buttery smashed potatoes topped with homemade, creamy vegan walnut pesto and flaky sea salt. These smashed potatoes with walnut pesto are sure to make a delicious appetizer or mouth-watering, popular party favor!
Potatoes AND pesto?! A heavenly pairing that will leave you wanting more. My family can’t get enough of these delicious potatoes and neither can I!
Pesto has been one of my favorite foods since I was a child, and my mom even used to pack me pesto tortellini for my pre-k lunch – yup! Recently, I started growing an organic basil plant and wanted to use the fruits of my labor for some taste bud delight! Granted, basil is NOT hard to grow whatsoever, lol.
Pine nuts can be pricey and if it weren’t for cashews, walnuts would be my favorite nut. Therefore, I decided to use these brain-shaped nuts for this delicious recipe. Walnuts are packed with several vitamins and minerals and are a great source of Omega-3 fatty acids. Get your walnuts in folks.
If you make this recipe, please tag me on Instagram @crueltyfreecrystal, I’d love to see your creations!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/ or follow me on IG @crueltyfreecrystal.
What Ingredients You Need to Make Smashed Potatoes with Walnut Pesto
- Honey gold baby potatoes
- Vegan butter
- Flaky sea salt
- Basil
- Walnuts
- Nutritional yeast
- Olive oil
- Minced garlic
- Lemon juice
- Agave syrup
- Salt and freshly ground black pepper, to taste
How to Make Smashed Potatoes with Walnut Pesto
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Clean and remove any nubs from the potatoes. In a large pot, bring the potatoes to a boil and cook until fork tender, but not mushy.
- Once cooked, drain potatoes and let them cool until they’re safely managed. Add them to the baking sheet.
- Smash potatoes with a small cup or glass, but do not mash completely. You still want the potato to be in tact. Drizzle with melted vegan butter and place in the oven for about 30-35 minutes or until edges are golden brown.
- While the potatoes are in the oven, add all walnut pesto ingredients to a blender or food processor and mix on low/medium until thoroughly combined. (This is a thicker pesto to be spread across the potatoes so don’t add too much olive oil.)
- When the potatoes are out of the oven, spread the pesto over each one and sprinkle a pinch of flaky sea salt over them. You can leave a little extra pesto for dipping, if desired.
- Enjoy!
A Few Other Recipes to Try
Smashed Potatoes with Walnut Pesto
Golden, crispy + buttery smashed potatoes topped with homemade, creamy vegan walnut pesto and flaky sea salt.
Ingredients
Smashed Potatoes
- 1 24oz bag honey gold baby potatoes
- 1.5 tbsp vegan butter melted
- flaky sea salt for garnish
Walnut Pesto
- 2 packed cups basil leaves
- 1/3 cup walnuts
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 2 tsp minced garlic
- 2 tbsp lemon juice
- 1 tbsp agave syrup
- salt and freshly ground black pepper to taste
Instructions
-
Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
-
Clean and remove any nubs from the potatoes. In a large pot, bring the potatoes to a boil and cook until fork tender, but not mushy.
-
Once cooked, drain potatoes and let them cool until they're safely managed. Add them to the baking sheet.
-
Smash potatoes with a small cup or glass, but do not mash completely. You still want the potato to be in tact. Drizzle with melted vegan butter and place in the oven for about 30-35 minutes or until edges are golden brown.
-
While the potatoes are in the oven, add all walnut pesto ingredients to a blender or food processor and mix on low/medium until thoroughly combined. (This is a thicker pesto to be spread across the potatoes so don't add too much olive oil.)
-
When the potatoes are out of the oven, spread the pesto over each one and sprinkle a pinch of flaky sea salt over them. You can leave a little extra pesto for dipping, if desired.
-
Enjoy!
Did you make this recipe?
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