Smashed Potatoes with Arugula Pesto

It’s our CK Holiday Hot List for healthy side dishes!

#1: CK Roasted & Smashed Baby Potatoes with Organic Lemony Arugula Pesto

Our dairy-free, bright and citrus-kissed organic arugula pesto is the star of this beautiful holiday vegan side dish. Pass around a serving of healthy, clean nutrition at your holiday table (and tell the kids ‘it’s like healthy french fries).

To prepare potatoes:
1 pound baby red potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon Himalayan Pink Sea Salt

Preheat oven to 400 degrees. Place potatoes on baking sheet (covered in parchment paper or lightly sprayed with non-stick cooking spray), drizzle with olive oil and sprinkle with salt. Move the baking sheet around to ‘evenly coat’ the potatoes in oil. Bake for 30 minutes, tossing every 10 minutes.
Remove from oven and transfer to serving dish. ‘Smash’ each potato with the back of a fork.

To make our CK Lemony Arugula Pesto:
2 cups organic arugula
1/2 cup pine nuts, toasted
1 garlic clove, minced
1 lemon, juiced
Pinch of Himalayan Pink Sea Salt
3/4 cup extra virgin olive oil

*garnish: finely chopped parsley

Combine first 5 ingredients in food processor fitted with a metal blade. Pulse to combine. With machine running, slowly add olive oil in a steady stream. Scrape down the sides and taste for seasoning. Pulse to combine once more.

Drizzle pesto over the smashed potatoes and sprinkle with parsley and add additional Himalayan Pink Sea Salt to taste.