Potato Salad with Asparagus Pesto

Check out a short video of me making the dish here

Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary

Simple to make—and dangerously hard to stop eating!

Ingredients:

• 1.5 lbs potatoes

• 1 lb asparagus

• Olive oil

• ½ cup grated Parmesan cheese

• ¼ cup roasted pumpkin seeds (pepitas) or pine nuts

• 2 tsp Stock+Spice Tuscan Blend

• Optional: lemon wedge for garnish

Instructions:

1. Boil the potatoes: Cube the potatoes into even-sized pieces. Place in a pot of water, bring to a boil, and cook for about 35 minutes, or until a fork slides in easily.

2. Blanch the asparagus: While the potatoes cook, rinse and trim the asparagus. Cut into 2-inch pieces and boil in a separate pot for 8 minutes. Drain and rinse with cold water.

3. Make the pesto: Add the blanched asparagus to a food processor with a splash of olive oil. Blend until smooth. Add the Parmesan, pumpkin seeds (or pine nuts), and a bit more oil. Blend again. Add the spice packet and more oil as needed to achieve a creamy, spoonable texture.

4. Combine and serve: When the potatoes are done, drain and rinse briefly with cold water. Combine them with the asparagus pesto. Serve warm or chill and serve cold.

5. Garnish (optional): Add a squeeze of lemon just before serving to brighten the flavors.

Enjoy!
Perfect for picnics, potlucks, or just a quiet moment on the porch with a fork in hand.