Kale Pesto Potato Salad

Plan for: 1 hour
Yield: 6 servings

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Ingredients:

2 lbs petite potatoes
5 tsp EVOO
½ cup peas¼ cup Kale Pesto HOPE Hummus
¼ cup crushed walnuts
¼ cup parsley
1 clove garlic, minced
zest and juice from ½ lemon
salt & pepper, to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Wash, dry potatoes and and cut in half. Toss with 2 tsp EVOO, salt and pepper. Roast in oven for 30-35 minutes, until tender.
  3. Boil peas for 90 seconds, drain, and place in a cold water bath.
  4. Combine remaining EVOO, Kale Pesto Hummus, walnuts, parsley, garlic and lemon, mixing well.
  5. Once cool, toss potatoes and peas with mixture and place in the refrigerator until ready to serve.

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