Recipe of Week 13: Pea Pesto Potato Salad

1 cup green peas (fresh and blanched for 1 minute or frozen and thawed)
1 cup fresh basil
2 1/2 tbl nutritional yeast
1 tbl fresh lemon juice
1 medium garlic clove, chopped
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1/3 cup extra virgin olive oil
1 tbl extra virgin olive oil
1 1/2 lbs baby or new potatoes (quartered or sliced in half if small)

Place potatoes and 1/2 tsp of kosher salt in a medium pot and cover with cold water. Bring to a boil and reduce to simmer 10-15 minutes until fork tender. Drain potatoes and set aside.
While potatoes are cooking, place remaining ingredients except olive oil in a food processor and pulse until everything is combined and evenly ground. With the machine running, slowly pour olive oil into the mixture and blend until smooth and creamy.
Combine the potatoes with the pesto in a serving dish, making sure all potatoes are coated in peso. Salt if needed. Top with more nutritional yeast and fresh torn basil. Serve with a dollop of sour cream or plain Greek yogurt. Enjoy!

Recipe by Gabrielle Chronister

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