Deliciously Nutritious
|by Krystal Barschig
Author of My Botanical Baby
Roasted Petite Potato Salad
with Haricot Verts and Walnut Basil Pesto
This hearty, plant-based, summertime side dish is loaded with healthy omega-3s. Serve it alongside grilled veggie burgers at your next BBQ!
Ingredients
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4 cups petite potatoes
4 cups haricot verts
1.5 cups raw walnuts, chopped
4 garlic cloves
2 cups packed fresh basil leaves
6 Tablespoons olive oil
3 Tablespoons flaxseed oil
1/2 teaspoon salt, plus a little extra
1 Tablespoon lemon juice
handful of chives, chopped
Instructions
Potatoes & Haricot Verts
1. Preheat the oven to 450.
2. Rinse the potatoes. 1 inch in diameter
is great. If you may want to half a larger
variety.
3. Place the potatoes in a pot of water over
high heat, and boil for 5 minutes.
4. Carefully (they’re hot!) remove the
potatoes from the water. Toss with olive
oil and sprinkling of salt, and then spread
them out onto a baking sheet (or two).
5. Place them in the oven, and bake 20-25
minutes or until slightly browned and the
skin is a bit crispy. Shuffle them around once
or twice while they’re baking so that they
cook evenly.
6. In the meantime, trim the haricot vets and
cut into 1- to 2-inch pieces.
7. Place them in a steam basket over a pot
of boiling water (or whatever you use for
steaming veggies), and cook until they’re
tender but still have a little snap.
8. Place the walnuts in a pan, and toss over
medium heat until they’re lightly toasted.
Pesto
1. Peel the garlic cloves and pulse in a food
processor until finely minced.
2. Next, add 3/4 cup of the toasted walnuts,
basil, oils, salt, and lemon juice. Process
until smooth and blended.
Put It All Together
In a large serving bowl, toss the potatoes
and haricot verts with the pesto. Mix in the
remaining walnuts and chives. Maybe finish
with a squeeze of lemon and dash of salt.
Enjoy!
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