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Pesto Hasselback Potatoes


  • 2 pounds red potatoes

pesto: (from the whole30 cookbook!)

  • ½ cup walnuts
  • 3 cloves garlic, minced
  • 3 cups packed fresh basil leaves
  • 1 cup spinach leaves
  • Juice of ½ lemon
  • 1½ cups extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. Preheat oven to 425 degrees. First make your pesto. Heat a dry skillet over medium-high heat. When the pan is hot, add the walnuts in a single layer and stir or shake frequently until lightly browned, about 2 minutes.
  2. Combine the walnuts and garlic in a food processor and pulse a few times to combine. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.
  3. Take red potato and slice a small sliver off of one side so it can sit it flat on the baking sheet. Place the potatoes on foil on your baking sheet. Make small slits in the top of each potato going almost through to the bottom but not all the way. I made about 4-5 slits in each potato. Then spoon the pesto into each slit. Once they are all done spoon 1 more spoonful of pesto onto each potato then place them in the oven for 25-30 minutes or until potatoes are cooked through and fork tender. Once you remove them from the oven, drizzle a little more pesto onto each potato and sprinkle with sea salt. You will have extra pesto! Save the extra for later, I put mine into ice cube trays for a quick portion!