Ingredients
For the Chive Pesto
- 1 bunch fresh onion chives
- 1/4 cup pumpkin seeds / pepitas (toasted)
- 1/4 cup extra virgin olive oil + more as needed
- 2 tbsp lemon juice or red wine vinegar +more to taste
- 1 tbsp water
For Potato Salad
- 2 lb baby golden potatoes (or fingerlings)
- 2 tbsp fresh dill for garnish (optional)
- 1 pinch sea salt to taste
Instructions
Make the Chive Pesto
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Add the nuts to a skillet and turn on the heat to medium. Toast them for a few minutes until just golden. Watch them closely and move them around with a spatula so they don’t burn. Allow to cool.
Add the chives, toasted pepitas, olive oil and red wine vinegar to the bowl of a food processor. Process until a rustic texture is achieved. Add more olive oil or some water if needed to loosen up the pesto sauce to your liking. Season to taste with sea salt.
For Potato Salad
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Rinse and scrub the potatoes well then cut them in half. Add them to a large pot covered with cold water. Bring to a boil on medium high heat and season generously with a good pinch of sea salt. Boil until al dente (about 8 minutes) then drain in a colander. Take good care not to overcook the potatoes, we want them to stay in one piece and not fall apart.
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Allow the potatoes to cool off completely and dry off in their own steam.
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Add the potatoes to a large mixing bowl and pour the chive pesto on top. Use a large spatula to carefully combine everything, preferably without breaking the potatoes. Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.
Notes
- If chives aren’t available you can use the green tops from a bunch of scallions.
- Mix in suggestions: fresh basil, parsley, arugula, baby kale or spinach.
- Storage – chive pesto freezes well but it’s best freshly made.
Nutrition
Calories: 295kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 994mg | Fiber: 6g | Vitamin A: 60IU | Vitamin C: 29.4mg | Calcium: 72mg | Iron: 8mg