Pesto Potato  Salad

Yield

4 people

Time

22 minutes

This easy pesto potato salad recipe is made with new potatoes, tons of fragrant basil and brightened up with a squeeze of fresh lemon. Vegan, better for you, naturally creamy, no mayo and gluten free.

Ingredients

– 2 lb baby new potatoes – 3 cups basil leaves (or 1/2 basil + 1/2 fresh chives) – 6 Tbsp extra virgin olive oil + more as needed – 1/3 cup toasted walnuts or pine nuts (almonds, macadamia nuts, pistachios or pepitas) – 1/2 lemon juiced – 2 cloves garlic grated – 1 pinch sea salt

1. Scrub and rinse the potatoes and cut them in half. Place in a heavy bottom pot and cover with cold water.

2. Bring the potatoes to a boil then generously season them with a heavy pinch of sea salt, just like you would pasta water.

3. Cook for 10 to 15 minutes until a knife inserted in the center comes out without resistance, do not overcook. Drain in a colander and allow the potatoes to dry in their own steam.

4.  Meanwhile add all the pesto ingredients to the bowl of a food processor and using the pulse button process until the sauce comes together but holds some texture. Drizzle in more olive oil if desired, taste and adjust seasonings with more lemon juice and sea salt.

5. Place the cooled baby potatoes in a salad bowl and scoop the pesto on top. Use a spatula and fold them together until nicely coated. Serve at room temperature alongside a tomato salad and maybe some vegan chicken.

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