Pesto Potato Salad
Ingredients
-
2
pounds
new or baby potatoes
-
1
teaspoon
kosher salt
-
¾
pound
green beans
-
2
cups
fresh basil leaves
-
2
cups
arugula
-
⅓
cup
chopped toasted almonds
-
¼
cup
Parmesan cheese
-
1
large clove
garlic
-
1
tablespoon
fresh lemon juice
-
⅓
cup
extra virgin olive oil
-
1
cup
green peas
Instructions
- Boil the potatoes until tender, then set aside.
- Blanch the green beans until crisp-tender, then rinse with cold water.
- In a food processor, combine basil, arugula, almonds, Parmesan, garlic, lemon juice, and salt, then blend until smooth.
- Pour the pesto over the warm potatoes and toss gently to coat.
- Add the green beans, peas, and remaining salt, and stir to combine.
- Finish with a squeeze of lemon juice and sprinkle with additional almonds before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
328
Total fat
18g
Total carbohydrates
37g
Total protein
9g
Sodium
20mg
Cholesterol
4mg
You might also like