Boil potatoes in salted water until tender. Remove potatoes from water and allow them to dry.
Preheat oven to 375℉ . Drizzle a baking sheet with half of the Heady Garlic EVOO and place potatoes on the tray. Using a potato masher (or the bottom of a glass!) flatten each potato individually. Drizzle with remaining EVOO and sprinkle with flake salt. Bake 15 minutes or until golden brown and crispy.
For the pesto - combine all ingredients in a blender or food processor (using only half of the Heady Garlic EVOO) and blend until smooth. Continue to add EVOO until your desired consistency. Taste and adjust seasonings, if necessary.
Serve potatoes with a drizzle of pesto.
Note: This recipe makes a larger portion of pesto than you need for this recipe. Use the leftover with eggs, roast chicken, on sandwiches, etc. It also freezes well.