Potato Pesto Salad

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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Line a baking tray and preheat the oven to 425°F (220°C).
2. 2Transfer the potatoes to the baking tray and toss them with the beans, oil, garlic powder, onion powder, salt, and pepper.
3. 3Bake for 35 to 40 minutes, or until the potatoes are fully cooked through.
4. 4Meanwhile, 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. 5Add the remaining pesto ingredients, except for the lemon zest, to the food processor as well.
6. 6Pulse until finely chopped. Set aside.
7. 7Add all the prepared veggies to a large bowl.
8. 8When 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!