I’ve been on a potato kick lately so I was thrilled when I saw this recipe from Living on the Veg!  I love a good potato salad and this dish won’t disappoint.  It’s light and refreshing and packed with flavor.  Enjoy!

The robust and aromatic essence of a traditional basil pesto is a favorite around my kitchen. The pungent garlic, fresh basil and rich olive oil make each simple taste exquisite when combined.  From vine ripened tomatoes, crisp cucumbers or a flavorful sandwich spread, pesto is very versatile and can used in a variety of dishes to take them to another level. Using the classic recipe of a basil pesto and giving it a creative twist, by using fragrant cilantro, fresh lime juice, a pinch of red chili flakes and highly nutritious hemp seeds for that the nutty finish, you have pesto with a spicy zest to kick up any recipe that needs a little revival.  Pairing this creation with perfectly steamed broccoli and creamy red potatoes is a perfect match, that cupid can’t even deny. Take pleasure in this enlivening recipe to wake up your taste buds from hibernating all winter.

Chef Matthew Purnell from Living on the Veg

Ingredients:

For the pesto sauce:

• 2 cups cilantro leaves, chopped
• 1 cup hemp seeds
• 1/2 cup extra virgin olive oil
• 5-6 cloves garlic, peeled
• 1/4 cup freshly squeezed lime juice
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp red chili flakes

For the potato salad:

• 8 cups small red potatoes
• 6 cups broccoli florets
• 1/4 cup green onions, thinly sliced

Preparation:

For the pesto sauce:

• Add all ingredients for the pesto sauce except olive oil to a food processor.  Process for 10-15 seconds and then start to slowly drizzle the olive oil into the food processor.
• Scrape down the sides if necessary and add more salt if desired.  Remove from the food processor and set aside.

For the potato salad:

Serves 4-6.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 3 days.