Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

Clean and remove any nubs from the potatoes. In a large pot, bring the potatoes to a boil and cook until fork tender, but not mushy.

Once cooked, drain potatoes and let them cool until they're safely managed. Add them to the baking sheet.

Smash potatoes with a small cup or glass, but do not mash completely. You still want the potato to be in tact. Drizzle with melted vegan butter and place in the oven for about 30-35 minutes or until edges are golden brown.

While the potatoes are in the oven, add all walnut pesto ingredients to a blender or food processor and mix on low/medium until thoroughly combined. (This is a thicker pesto to be spread across the potatoes so don't add too much olive oil.)

When the potatoes are out of the oven, spread the pesto over each one and sprinkle a pinch of flaky sea salt over them. You can leave a little extra pesto for dipping, if desired.

Enjoy!