Ingredients
1.5 pounds small potatoes
2 cups tightly packed arugula
1/3 cup pine nuts
3 garlic cloves
1/3 cup parmesan cheese
1 tablespoon lemon juice
A dash of red pepper flakes
A sprinkle of salt and pepper
1/2 cup olive oil
Instructions
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Wash the potatoes and cut larger ones in half to ensure even cooking.
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Place potatoes in a pot, cover with cold water, and add salt. Bring to a boil.
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Simmer for 10 minutes or until fork-tender. Drain and let cool slightly.
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In a food processor, blend arugula, pine nuts, garlic, parmesan, lemon juice, red pepper flakes, salt, and pepper.
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Slowly add olive oil while blending until the pesto is smooth.
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Place the warm potatoes in a bowl and gently toss with the pesto.
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Adjust seasoning if needed. Serve warm or chilled.
Notes
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Substitute pine nuts with walnuts or almonds if preferred.
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To make it vegan, omit the cheese or use a vegan alternative.
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For best results, toss pesto with warm—not hot—potatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes