Potato Pesto Salad

Name: Potato Pesto Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 29.982 oz baby potatoes; 1¾ cup cooked butter beans; 1 tbsp olive oil; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp ground black pepper; ½ cup raw walnuts; ½ cup raw pine nuts; 2 cup arugula; 1½ cup fresh basil leaves; ⅓ cup extra-virgin olive oil; ¼ cup nutritional yeast flakes; 2 clove garlic; 2 lemon; ½ tsp salt; 7 small radish; 2 stalk green onion; 1⅔ cup cherry tomatoes; ¼ cup oil-packed sun-dried tomatoes; 2 cup arugula

By Pick Up Limes · Pickup LimesPublic

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As the days grow longer and the warmth of spring and summer beckons you outdoors, this potato salad will become your go-to for picnics and al fresco dining. It's a dish that wows with its homemade pesto, a vibrant blend of walnuts, pine nuts, and a zesty lemon kick, paired with hearty potatoes and crisp, fresh veggies. Equally delicious enjoyed warm or cool, it's set to be the standout favourite that brings a round of applause from your friends on the picnic blanket.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 5

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This recipe was taken from Potato Pesto Salad · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 5 people

Cooking for

850 gbaby potatoes
1.75 cupcooked butter beans
1 tbspolive oil
1 tspgarlic powder
0.5 tsponion powder
0.5 tspsalt
0.25 tspground black pepper
0.5 cupraw walnuts
0.5 cupraw pine nuts
2 cuparugula
1.5 cupfresh basil leaves
0.33 cupextra-virgin olive oil
0.25 cupnutritional yeast flakes
2 clovegarlic
2lemon
0.5 tspsalt
7small radish
2 stalkgreen onion
1.67 cupcherry tomatoes
0.25 cupoil-packed sun-dried tomatoes
2 cuparugula

Steps

1
Line a baking tray and preheat the oven to 220°C (220°C)*.
2
Transfer the potatoes to the baking tray and toss them with the beans, oil, garlic powder, onion powder, salt, and pepper.
3
Bake for 35 to 40 minutes, or until the potatoes are fully cooked through.
4
Meanwhile, add the walnuts and pine nuts to a small pan over medium-high heat. Toast for 3 to 5 minutes, stirring continuously. Transfer to a food processor.
5
Add the remaining pesto ingredients, except for the lemon zest, to the food processor as well.
6
Pulse until finely chopped. Set aside.
7
Add all the prepared veggies to a large bowl.
8
When the potatoes and beans are done baking, let them cool off slightly, then add them to the bowl, along with the pesto and lemon zest to taste. Toss together, and enjoy!

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Per portion

Calories: ~487.3 kcal
Protein: ~12.5 g
Fat: ~38.7 g
Carbs: ~52 g
Fiber: ~11.6 g
Sodium: ~607.5 mg

One ingredient still needs a USDA food link. garlic powder, onion powder, ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts

Partial · 20/21 ingredients linked