55 Pea and Potato Pesto Salad July 2018

Pea and Potato Pesto Salad

Ingredients for six

2 lb. multi-color new potatoes

5 tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste

1 cup mint leaves, roughly chopped, plus more for garnish

14 cup basil leaves

14 cup parsley leaves

14 cup toasted hazelnuts, roughly chopped, plus more for garnish

2 tbsp. parmesan cheese

1 clove garlic

1 lemon, zest and juice

1 cup fresh or frozen peas, thawed and blanched

1 cup snow peas, blanched and cut into thin strips

Instructions

Cook potatoes in boiling salted water until tender.  Meanwhile, place oil, the herbs, hazelnuts, parmesan, garlic, zest and juice, salt, and pepper in a food processor and blend until smooth. Toss potatoes with pesto, mint leaves, hazelnuts, shredded snow peas and green peas. Adjust seasoning with additional olive oil,salt and pepper.