Preheat oven to 425 degrees and line a large baking sheet with parchment paper
Wash and scrub each potato well with cleaner and a brush
Gently slice each potato into about 10 smaller slices but do not cut all the way (I sliced about 3/4 the way down)
Add the potatoes to a baking sheet and coat them with 2 tablespoons avocado oil, black pepper and salt (sprinkle evenly across potatoes)
Add to oven and bake for 25 minutes then remove, drizzle more avocado oil and bake again for 20 minutes
While the potatoes bake, add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more water and feel free to season more to your liking!)
Remove potatoes from oven and enjoy with pesto and desired protein. I love serving these with grass-fed steak!