Ensalada de patata con pesto

Ingredientes

• 29.982 oz baby potatoes
• 1 3/4 cup cooked butter beans
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup raw walnuts
• 1/2 cup raw pine nuts
• 2 cup arugula
• 1 1/2 cup fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup nutritional yeast flakes
• 2 garlic clove
• 2 lemon
• 1/2 tsp salt
• 7 small radish
• 2 stalk green onion
• 1 2/3 cup cherry tomatoes
• 1/4 cup oil-packed sun-dried tomatoes
• 2 cup arugula

Preparación

1. 1

   Line a baking tray and preheat the oven to 425°F (220°C).

2. 2

   Transfer the potatoes to the baking tray and toss them with the beans, oil, garlic powder, onion powder, salt, and pepper.

3. 3

   Bake for 35 to 40 minutes, or until the potatoes are fully cooked through.

4. 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. 5

   Add the remaining pesto ingredients, except for the lemon zest, to the food processor as well.

6. 6

   Pulse until finely chopped. Set aside.

7. 7

   Add all the prepared veggies to a large bowl.

8. 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!