For the pesto

1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth.
2. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance and stored in the fridge in a tightly sealed container. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure.

For the potatoes

1. Preheat oven to 400°F.
2. Add potatoes to a large pot. Fill with cool water to cover by 1-2 inches. Add a generous pinch of salt and bring to a boil. Once boiling, set a timer for 15 minutes. Potatoes should be fork-tender.
3. Strain potatoes through a colander and let steam dry for 5 minutes.
4. Drizzle a little oil over a large baking sheet. place potatoes in 4 rows of three. Using the bottom of a glass or mason jar, smash each potato to desired thickness. For very crispy potatoes, smash thinner to 1/4 inch thick, for thicker fluffier potatoes, smash to about 1/2-3/4 inches thick.
5. Drizzle each potato with a little olive oil and a pinch of sea salt. Bake for 40-45 minutes or until potatoes are golden and crispy around the edges. There is no need to flip potatoes.
6. Remove from the oven and drizzle each potato with a little pesto just before serving. Alternatively, simply season potatoes with sea salt or a dollop of sour cream and chopped chives.