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Gather · then cook
Metric
US
Potato Pesto Salad
Scaled for 5 portions · 8 steps
850 g
baby potatoes
1.75 cup
cooked butter beans
1 tbsp
olive oil
1 tsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
salt
0.25 tsp
ground black pepper
0.5 cup
raw walnuts
0.5 cup
raw pine nuts
2 cup
arugula
1.5 cup
fresh basil leaves
0.33 cup
extra-virgin olive oil
0.25 cup
nutritional yeast flakes
2 clove
garlic
2
lemon
0.5 tsp
salt
7
small radish
2 stalk
green onion
1.67 cup
cherry tomatoes
0.25 cup
oil-packed sun-dried tomatoes
2 cup
arugula
0 of 21 gathered