Tuesday, June 14, 2011

Green Pea Pesto Potato Salad



1 cup Green Peas
1/2 cup Fresh Basil
1/3 cup Grated Parmesan cheese
2 Cloves Garlic
4 Tbsp Olive Oil*

Add all ingredients except olive oil to food processor and blend.  Slowly drizzle in oil while food processor is running, till a smooth paste is formed.

*additional olive oil may be required if Pesto is too thick.
New Gold Potatoes
Diced Red Pepper
Grape Tomatoes
Snap Peas cut in half
Stalks Asparagus
*quantities will depend on how big of a salad you want.

Boil potatoes in skins until tender; cool and cut into bite size chunks.
Cut Asparagus into 1 inch lengths, blanch and cool.
Mix potatoes and vegetables together.  Add in pesto - I only used 1/3 of the pesto for the amount of potatoes that I cooked.
Toss and serve.

1 comment:

  1. I can't believe how many potato salads you made! That would last me a lifetime! I love sweet potatoes, but also pesto and peas, so this one is my pick. Great colour!