When you think of pesto, putting it on pasta might be your first inclination, but I’m here to tell you about my love for pesto and potatoes. The tender potatoes are really the perfect way to enjoy the herbalicious flavors of my cashew pesto. I also add in some diced tomatoes for color and bonus flavor. I hope you enjoy as much as I do 🙂
Cashew Pesto Potatoes
5 medium size red potatoes, boiled cooled and diced
1 large Roma tomato, deseeded and diced
Pesto:
1/2 cup raw cashews
1 clove of garlic
about 2 cups of basil leaves
1 lemon
1/4- 1/2 cup olive oil
salt and pepper to taste
What you’ll do:
Place the basil and in the food processor topped with the garlic and nuts. Â Pulse a few times to break them down a bit. Â Add in all the juice from the lemon. Â Pulse again and then drizzle in the olive oil until the pesto is smooth.
In a large bowl, toss the cooked potatoes with the pesto and tomatoes. Serve room temperature.
