Alright, I’m back! Last week was super slow on the blog while I focused on other things, but let’s do this…
I love pesto, but traditional recipes all contain cheese. I was curious to see how it’d taste if I just nixed the parmesan, and was pumped to discover it tastes pretty much the same. This potato salad is super easy to make, and I whipped some up for lunch last week and snacked on the leftovers the next couple days.
A lightened up pesto potato salad that's dairy-free.
Ingredients
- Potatoes, scrubbed with skins on (I used a 28oz potato medley bag from Trader Joe’s)
- Handful of asparagus
-
Dairy-free pesto:
- 1 cup packed basil leaves
- ¼ cup pine nuts
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- ¼ tsp sea salt
Instructions
- Coarsely chop potatoes and asparagus.
- Place potatoes in a pot of water and boil until soft, about 10 minutes.
- After 5-6 minutes, add the asparagus to the pot to boil with the potatoes for the last few minutes.
- While those cook, lightly roast the pine nuts with a bit of olive oil and one of the garlic cloves (minced) on a skillet over medium-low heat for about 5 minutes.
- Place basil, pine nuts, lemon juice, garlic and salt in a food processor and begin to blend.
- Slowly add in the oil as you process.
- When fully combined, pour over cooked and drained potatoes and asparagus. Toss until coated.
I enjoyed my pesto potato salad with a glass of the Chardonnay that Laforet graciously sent me. Today is actually the last day to enter their #SummerOfLaforet Instagram contest, in which you can win—wait for it, wait for it—$5,000. Check out the details here.
Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
I love potatoes– I’m going to have to try this for dinner tonight!
http://www.prototypemama.com
Asparagus is glorious. Pesto is glorious. Together they sound even better!
Pesto is probably my favourite thing in the whole world… I love parmesan too, so I’ve never even thought about trying it without! I made a big batch and froze it about a month ago http://thehealthycollective.com/2013/09/07/pesto-fest-2013/
Hilary x thehealthycollective.com