Pesto Potato Bowl (Print Version)
# Ingredients:
→ To make the potato salad
01 -
1 1/2 pounds of small baby potatoes
→ For the pesto sauce
02 -
2 cups of arugula, tightly packed
03 -
1/3 cup of pine nuts, lightly toasted if desired
04 -
Three fresh garlic cloves
05 -
1/3 cup of freshly grated Parmesan
06 -
One tablespoon of squeezed lemon juice
07 -
A tiny dash of red chili flakes
08 -
A couple pinches of salt and fresh black pepper
09 -
1/2 cup of extra virgin olive oil
# Instructions:
01 -
Fill a big pot with salty water and heat it until it's vigorously boiling. Toss in the baby potatoes and let them cook for around 10 minutes, or until they're soft but still holding together. Drain the water completely, move the potatoes to a large bowl, then pop it in the fridge to cool so they’re comfortable to handle.
02 -
As the potatoes chill, start on the pesto. Put the arugula, pine nuts, garlic, Parmesan, lemon juice, chili flakes, salt, and pepper into your food processor or blender. Pulse it about 4-5 times, just enough to break it all down without making it too smooth.
03 -
Turn on the food processor at a low speed. Gradually pour in the olive oil through the top opening until your pesto is creamy and fully blended. Stop occasionally to scrape down the sides so everything mixes well.
04 -
When the potatoes have cooled enough to touch, slice them in halves or quarters depending on their size. Keep them small enough to eat easily, but firm enough to hold their shape for coating with pesto.
05 -
Drizzle the vibrant green pesto you just made over the potato pieces. Gently toss to coat everything evenly. Serve right away for a warm salad, or keep it in the fridge to chill completely before serving it cold later.
# Notes:
01 -
If you don’t love the peppery taste of arugula, you can switch it out for spinach, basil, or even kale.
02 -
Pine nuts can be pricey, so feel free to use walnuts, cashews, almonds, or sunflower seeds instead.
03 -
When serving it cold, let the salad sit at room temperature for 15-20 minutes first and stir it lightly to boost the flavors.
04 -
This dish stays good in the fridge for up to 3 days if kept in a sealed container.