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Title: Pesto Potato Salad
Categories: Potatoes, Herbs, Nuts, Citrus, Cheese
Yield: 4 servings
2 lb Multi-color new potatoes
5 tb Olive oil
Salt & fresh ground pepper
1 c Mint leaves; rough chopped,
- more for garnish
1/4 c Basil leaves
1/4 c Parsley leaves
1/4 c Toasted hazelnuts; rough
- chopped, more for garnish
2 tb Parmesan cheese
1 Clove garlic
1 Lemon; zest and juice
1/2 c Peas; thawed, blanched
Set oven @ 400ºF/205ºC.
Toss potatoes with 3 tbsp. oil, salt, and pepper;
transfer to a baking sheet and roast until tender, 30-35
minutes. Meanwhile, place remaining oil, the herbs,
hazelnuts, parmesan, garlic, zest and juice, salt, and
pepper in a food processor and blend until smooth. Toss
potatoes with pesto, mint leaves, hazelnuts, and peas.
RECIPE FROM:
https://www.saveur.com
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