- VE
- VN
- LC
- LF
- LS
Pesto & Potatoes
July 10, 2025
In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this one was worth the wait.
9 Ingredients
MEDIUM
1/1
Spring Pesto & Potato Salad
Instructions
1
|
Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender.
2
|
Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.
3
|
Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper.
4
|
Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.
5
|
Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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