Potato Pesto Salad
Ingredients
- 2 lbs. small gold potatoes, unpeeled, cut in halves
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- ¼ cup additional roasted salted sunflower seeds
- 4-6 basil leaves
Sunflower Seed Pesto
- 1 bunch basil leaves
- 2 cloves garlic, peeled and coarsely chopped
- ¼ cup roasted salted sunflower seeds
- 1 teaspoon sea salt
- Freshly ground pepper
- 4 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees. Combine potatoes with olive oil, salt and pepper. Spread on baking sheet and roast until tender, flipping halfway through, about 30-35 minutes. Meanwhile, make pesto: Combine basil, garlic, sunflower seeds, sea salt, pepper and oil in food processor. Blend until smooth. Place roasted potatoes in a large bowl. Add pesto and toss thoroughly. Let cool, then cover and refrigerate. Bring to room temperature before serving. To serve, top with whole sunflower seeds and torn whole basil leaves.
Notes
Serves 4 Roasted sunflower seeds instead of pine nuts add crunchy saltiness to this pesto. Serve warm or at room temperature.
