I have been obsessed with pesto for the last few weeks. I don’t know why, but the sweet basil and spicy garlic has been calling my name! I’ve been putting it on pasta salads, bread, and making salad dressing with it. It’s always been one of my favorite sauces, but it has to be the homemade, or a high quality brand. Since I’ve been putting it on everything, I decided to combine it with one of my other favorite things: our CSA.
This mouth watering, vegan dish was made entirely with spring veggies from our weekly share.
Start by chopping some fingerling potatoes, and placing them on a cookie sheet. Preheat the oven to 400, and coat the potatoes with a little olive oil and salt and pepper. Pop them in, and let roast for about 15-20 minutes, until they are crisp on the outside, and tender on the inside. You can broil them for a few minutes too, just so they are more roasted. Set aside, and let cool down.
Place some washed greens into a large bowl. I used 9 Bean Rows mixed greens, along with their pea shoots as the base.
Slice up some radishes, and toss in with the greens.
In a separate bowl, mix olive oil and white vinegar together (always start by adding the oil first). Add a little bit of lemon juice, or lemon vinegar, but you do not want it to be too sweet or tart. Add some chopped garlic and a little bit of salt and pepper.
Drizzle the dressing on the greens and radishes. I prefer to go light on this dressing, as we want to pesto to stand out!
Transfer the potatoes to a separate bowl, and coat with a little more olive oil. Add some pesto, and make sure all the potatoes are coated.
Place the potatoes on top of the greens, and finish with more olive oil (can you tell I love olive oil?). You can add some more pesto, but don’t go crazy (for me that is hard to do)!
I paired it with 9 Bean Rows sourdough, poured a craft beer, and viola, a completely local, Spring dinner.
Salt + pepper