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