Simply Scrumptious- One Pesto Makes Two Dishes
Learn how to create a yummy parsley-walnut pesto that morphs two ingredients into two delicious dishes.
1. Kale Salad
2. Potato Salad
Ingredients
- Cilantro Walnut Presto Pesto:
- Bu. cilantro
- 3 cups walnuts
- 2 TBL lemon juice
- 4 TBL nutritional yeast
- 1/2 tsp each: black pepper, mustard powder
- 1 tsp sea salt or to taste
- 1/4 cup extra virgin olive oil
- 1-2 cups water
- Pickles in a Pinch-Pickled Onions:
- 1 red onion
- splash apple cider vinegar
- sprinkle extra virgin olive oil
- dash sea salt
- Kale Salad:
- 1 bu. curly kale
- 1 tsp extra virgin olive oil
- dash apple cider vinegar
- 1/2 tsp. sea salt
- pesto to taste see recipe above
- garnish suggestions: pickled red onion, grated carrot, diced tomato
- Potato Salad:
- 2 medium sized potatoes about a pound: Yukon, red, purple, sweet potatoes
- splash extra virgin olive oil
- dash sea salt
- pesto to taste see recipe above
Instructions
- For the Pesto:
- Add first 7 ingredients into a blender or food processor.
- Pulse to mix ingredients.
- Scrape down sides of blender or food processor.
- Drizzle oil in.
- Drizzle in water till thickness and smoothness that you desire.
- For The Picked Onions:
- Super thinly slice red onion. Use a mandolin if you have one.
- Sprinkle in remainder of ingredients.
- With gloved or clean ungloved hand gently massage the onions to break down within about a minute.
- Enjoy on anything and everything...yum!
- For The Kale Salad:
- Pull kale off ribs/stems.
- Break apart into bite sized pieces.
- Wash and spin (or dry the old fashioned way).
- In a large bowl drizzle olive oil, apple cider vinegar, and sea salt.
- Massage gently with a gloved or clean ungloved hand.
- Season with pesto as desired.
- Garnish with options above.
- For The Potato Salad:
- Dice and boil potato till fork tender (usually 10+ minutes)
- Toss with extra virgin olive oil and salt.
- Season with pesto as desired.