Pesto Potato Salad
Ingredients
The pesto
-
½
cup
raw unsalted sunflower seeds
-
3
cloves
garlic
-
1
unit
lemon, juice of
-
1
cup
fresh basil, packed
-
2
cups
arugula, packed (can sub spinach)
-
2
tbsp
nutritional yeast
-
½
cup
olive oil or avocado oil
-
to taste
unit
salt and pepper
The rest
-
2
lbs
fingerling potatoes (or any potatoes, cut into even chunks)
-
8
pieces
bacon
-
¼
unit
red onion, diced
Instructions
- Cut potatoes into even sizes and place them in a pot with water and salt.
- Bring to a boil and cook for 20-25 minutes until tender, then drain and dry.
- While potatoes cook, heat a pan and cook bacon until crispy, then chop into bits.
- Chop the onion and set aside.
- In a food processor, blend pesto ingredients (except oil, salt, and pepper) until combined.
- While blending, stream in olive oil until smooth, then season with salt and pepper.
- In a bowl, combine potatoes, bacon, and onion, then mix in pesto to coat.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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