Kale Pesto Potato Salad
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:
- Preheat oven to 400 degrees.
- 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.
- Boil peas for 90 seconds, drain, and place in a cold water bath.
- Combine remaining EVOO, Kale Pesto Hummus, walnuts, parsley, garlic and lemon, mixing well.
- Once cool, toss potatoes and peas with mixture and place in the refrigerator until ready to serve.
