Preheat the oven to 375°F
Wash and chop the potatoes. You only need to cut most of them in half or ½in cubes.
Place the potatoes, salt, 2-3 tbsp olive oil as needed to coat the potatoes into a casserole dish and cover with aluminum foil.
Place in the oven for about 45min or until tender to fork
Now get started on the pesto. Wash all of the basil.
Strip the leaves from their stems. No need to chop them, just toss into your food processor.
Mince 2-3 cloves garlic to taste.
Add the garlic, sea salt, a whole lemon squeezed and the nuts into the food processor and pulse for 30-45 second increments.
Stop to scrape the sides with a spatula and add the olive oil and pulse again until you achieve the consistency you desire. You can always adjust the recipe and add more oil or lemon if the pesto is too thick.
Once you get your desired consistency scrape out the pesto into a bowl or covered container.
Check the potatoes with a fork for tenderness around 35min.
Once the potatoes are done let them cool for a couple minutes and then drizzle the pesto on top and serve.
