Step 1

Preheat oven to 425 degrees and line a large baking sheet with parchment paper

Step 2

Wash and scrub each potato well with cleaner and a brush

Step 3

Gently slice each potato into about 10 smaller slices but do not cut all the way (I sliced about 3/4 the way down)

Step 4

Add the potatoes to a baking sheet and coat them with 2 tablespoons avocado oil, black pepper and salt (sprinkle evenly across potatoes)

Step 5

Add to oven and bake for 25 minutes then remove, drizzle more avocado oil and bake again for 20 minutes

Step 6

While the potatoes bake, add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more water and feel free to season more to your liking!)

Step 7

Remove potatoes from oven and enjoy with pesto and desired protein. I love serving these with grass-fed steak!