Preheat oven to 220°C. Line a
large roasting pan with baking paper. On a clean work surface, place 1 potato half. On either side of the potato half, place a chopstick (this stops you from cutting all the way through). Thinly slice the potato down to the level of chopsticks at 3mm intervals. Place the potato flat-side down, in
the prepared pan. Repeat with the remaining potatoes. Drizzle with 1 tbs oil and
season with salt and pepper. Roast for 40 mins or until golden and tender.
Sprinke 1
tbs of the parmesan over the potato. Also add tomatoes to the roasting pan. Roast together for 10 mins or
until tomatoes begin to collapse and potato is crisp.
With the potatoes are in the oven, place the parsley,
basil, pepitas, garlic and remaining parmesan in a blender. Blend until finely chopped. Add the avocado, lemon juice, remaining oil and 2 tbs
water to the blender and blend until well combined.
Once out of the oven, drizzle the pesto over the potatoes. Enjoy.
