Smashed Potatoes with Basil Pesto

This recipe is brought to you by @bodylovenutrition_


  • 8-10 small potatoes, skin on
  • 2-3 tablespoon extra virgin olive oil
  • ¼ cup Gourmet Garden Lightly Dried Basil, Lightly Dried, & extra to serve
  • Basil Pesto
  • 1 tube Gourmet Garden Basil, Cold Blended Paste
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons pine nuts
  • 2 tablespoons extra virgin olive oil
  • juice of half a lemon


(per Serving)

Nutrition information coming soon.


  • 1 Bring the potatoes to the boil in a large pot of water and cook for 15 minutes or until a fork pierces through easily.
  • 2 Meanwhile, preheat the oven to 180°C fan forced and line a large tray with baking paper. Prepare the basil pesto by blending all ingredients in a medium size blender until smooth.
  • 3 Evenly place cooked potatoes onto baking tray and lightly smash potatoes with the base of a ramekin. Drizzle with olive oil and bake for 25-30 minutes until golden. Sprinkle on Parmesan cheese and bake for a further 5 minutes. Serve with a good spoonful of basil pesto drizzled on top and a sprinkle of extra Lightly Dried Basil.