Pesto Sauce

Or, you can always buy it premade!

1. In a food processor, combine sunflower seeds, vegan parmesan cheese, garlic cloves, 1 tsp of kosher salt, and pepper to taste.
2. Blend on low speed for 30 seconds.
3. Add basil and pulse until combined (around 10 pulses).
4. Run the food processor on a slow speed and slowly drizzle in ¾ cup of the extra virgin olive oil.
5. Once fully mixed, process for around 45 seconds until the pesto turns into a smooth sauce.

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Potatoes

1. Boil potatoes for about 10 minutes until fork-tender.
2. Once the potatoes are done cooking, run them under cold water and allow them to cool for 30 to 60 minutes in the refrigerator.
3. Move potatoes to a cutting board and smash with the palm of your hand until you hear a pop.
4. Place a frying pan over medium-high heat and add 3 tablespoons of vegan butter and 1 tablespoon of extra virgin olive oil to the pan.
5. Add the first batch of smashed potatoes to the pan and sprinkle with a touch of salt and pepper.
6. Cook on this side for around 7 minutes or until the potatoes turn deep brown in color and become crispy.
7. Flip the potatoes , and continue cooking on the other side for around 5 minutes
8. Put 1 teaspoon of pesto on each potato, then cover the pan with a lid for the next 2 minutes to allow the pesto to warm up with the potatoes