Preheat oven to 425F, and prepare a large baking sheet with aluminum foil and non-stick cooking spray. In a large mixing bowl, toss potatoes with oil, garlic, salt and pepper until potatoes are coated.
Transfer to baking sheet, spread them out evenly, then bake in the oven for 35-45 minutes, flipping halfway, until crispy and golden.
In a blender or food processor, combine the all pesto ingredients except for olive oil and process until well-combined.
Continue to process on low speed while slowly pouring in the olive oil. Stop to scrape down the sides as necessary. Process until ingredients are blended into a smooth, creamy pesto.
When potatoes are done, add the pesto (you can do this right on the baking sheet) and toss them until coated. Garnish with a sprinkle of parmesan cheese and/or hemp seeds. If you like, serve them over a handful of greens like arugula or baby spinach.