Basil & Walnut Pesto Potato Salad

INGREDIENTS

• 1/2 cup basil

• 1/2 cup Mariani Walnuts

• 1/4 cup avocado oil

• ½ tablespoon minced garlic

• ½ teaspoon salt

• 1 bag baby potatoes

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INSTRUCTIONS:

1. Add the potatoes and water to a pot on the stovetop. Bring the water to a boil and boil the potatoes until they are fork-tender.

2. Remove the pot from the stovetop and drain the potatoes.

3. In a food processor, combine the basil, walnuts, oil, garlic and salt. Pulse until the ingredients are finely chopped and combined to make the pesto.

4. Once the potatoes are cooled, cut in halves and quarters and add to a bowl. Add the pesto to the bowl and stir to combine so the potatoes are coated with the pesto.

5. Top with additional walnuts, salt, and basil for serving.

Basil & Walnut Pesto Potato Salad

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Author: Ally's Gluten-Free Kitchen

Ingredients

• 1/2 C basil
• 1/2 C Mariani Walnuts
• 1/4 C avocado oil
• ½ TBS minced garlic
• ½ tsp salt
• 1 bag baby potatoes

Instructions

1. Add the potatoes and water to a pot on the stovetop. Bring the water to a boil and boil the potatoes until they are fork-tender.
2. Remove the pot from the stovetop and drain the potatoes.
3. In a food processor, combine the basil, walnuts, oil, garlic and salt. Pulse until the ingredients are finely chopped and combined to make the pesto.
4. Once the potatoes are cooled, cut in halves and quarters and add to a bowl. Add the pesto to the bowl and stir to combine so the potatoes are coated with the pesto.
5. Top with additional walnuts, salt, and basil for serving.

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