PESTO POTATO & SNAP PEA SALAD (GLUTEN-FREE, DAIRY-FREE)

Written By Lisa Roberts Hurd

Roasted baby potatoes, snap peas and fresh mint leaves are tossed with Lisa’s 1973 Thai Basil. I love serving this tasty salad with anything just off the grill - like salmon, veggie burgers or chicken. It’s also perfect to pack for a picnic as it’s delicious both warm or cold.

PESTO POTATO & SNAP PEA SALAD

Serves 4

POTATOES

1.5 lbs (24 oz) baby potatoes

2 tablespoons extra-virgin olive oil

Himalayan salt and freshly ground black pepper


HOW TO MAKE IT

  • Heat oven to 425 F.

  • Toss potatoes with oil, salt, and pepper.

  • Arrange in a single layer on a baking sheet and roast until tender, 30-35 minutes.

  • Toss potatoes with Lisa’s 1973 Thai Basil. Add the snap peas and mint leaves.

Lisa Roberts Hurd
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