Aug 12 2011

Potato Pesto Salad – Without Pine Nuts

PotatoTomatoSalad

I used to love pesto and then all of the sudden the only pine nuts I could find were from China.

As we all know, China does not have the best track record with food safety, so pesto was out for a while.

Then I realized, I don’t need pine nuts for pesto, why not walnuts?

I’m sure most of you figured this out long before I did, but I was happy when I did nonetheless.

So here is a filling and healthy summer, or winter, salad with walnuts that are good for your brain, and it sneaks some spinach in which is great for those of you who may have a hard time getting your kids to eat spinach. And of course basil, which is one of my favorite herbs, not only because of how it tastes, but its unique array of flavonoids provide protection at the cellular level. It is also antibacterial, anti-inflammatory, high in vitamin K, vitamin C, iron, calcium and magnesium.

PESTO SAUCE INGREDIENTS

2 cups baby spinach

1 cup basil

1 clove minced garlic

1/2 cup walnuts

1 tsp lemon juice

4 Tbs olive oil

DIRECTIONS FOR PESTO

Mince and saute garlic with a small amount of olive oil in a pan.

In a blender, vitamix, or food processor, puree garlic and walnuts (you may toast them in olive iol first if you like), add spinach and basil, while the machine is running, add olive oil and lemon juice. Add more olive oil if needed. Season with salt and pepper.

INGREDIENTS FOR SALAD

1 1/2 pounds new potatoes, halved

1 lb beans

1 cup halved cherry tomatoes

DIRECTIONS FOR SALAD

Boil potatoes in a large pot of salted water for ten minutes.

Add green beans and cook for another 5-10 minutes.

Drain, put in a large bowl, add pesto and then add tomatoes.

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