New Potatoes with Parsley and Almond Pesto
While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative.Serves: 6
- 24 small new potatoes, scrubbed
- 1 cup firmly packed fresh parsley leaves
- 1/4 cup toasted almonds
- 1 clove garlic, crushed
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Cook or steam the new potatoes until tender but firm. Let cool to room temperature, then cut in half.
Place the remaining ingredients in the container of a food processor. Process until ground to a coarse texture, adding 1 to 2 tablespoons of water to loosen the mixture if need be.
Toss at once with the potatoes. Serve warm or at room temperature.
- Here are more tasty vegan appetizers.
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This sounds very good for the upcoming holiday of Sukkot when we need tasty,easy food that can stand to sit in the Sukkah. I do want to note that in my experience it’s not necessary to toast the almonds to make almond pesto. I’ve used the whole blanched and even the raw for years without toasting, because it can be tricky to toast them without having some of the burn. When i do toast, I do it on top of the stove in a special dry pan I use for nuts and spices. But, really, for the pesto, I prefer raw almonds for convenience and taste.