1. Add the potatoes to a sauce pan. Cover with water. Add about 1/2 teaspoon of salt (optional). Cover with lid and bring to a boil.  Reduce heat to a gentle boil and cook for about 15 minutes.
2. Drain water the water and let the potatoes cool for a few minutes.
3. Place potatoes on a (greased) baking sheet. With a spatula gently smash the potatoes. Brush with olive oil and sprinkle with a little salt.
4. Bake at 450 F for 20-25 minutes or until browned.
5. Remove from oven and let cool slightly.
6. Top with pesto and serve immediately. We like to add some pine nuts for texture and some crushed red pepper for a some heat.

Pesto:

• 2 cups basil
• 1/4 cup pine nuts (toasted or un-toasted)
• 3-4 garlic cloves
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons nutritional yeast flakes
• 1 teaspoon fresh squeezed lemon juice
• 1/2 teaspoon salt
• 1/3 cup olive oil

In a food processor add basil, parsley, pine nuts,  garlic, crushed red pepper flakes, nutritional yeast flakes, lemon juice, and salt.  Pulse into a rough paste scraping down the sides occasionally.  Then slowly add the olive oil to the paste while the food processor is running.