Saturday, June 27, 2009
I am very proud of myself for making two brand new recipes I have never tried yesterday and today! Yesterday it was the veggie pancakes, today a new type of potato salad!
I have to admit I have made a dish that is somewhere along the lines of this potato salad last summer. It is an Italian pasta dish with potatoes, green beans and a pesto sauce. But this potato salad is my own little creation.
It is basically potatoes, home-made pesto, green onions, and a little lemon juice. It tasted good now, I hope it holds up, as I am taking it in my insulated lunch bag to the beach for lunch tomorrow!
2 lbs new potatoes
2 green onions
freshly squeezed lemon juice
6 sprigs basil
1 large sprig parsley
1 snippet of tarragon (If these herb measurements sound iffy to you, take a look at the photo! Honestly, just grab what herbs you have around)
2 garlic scapes, chopped (or 1 small clove of garlic)
1/2 cup pine nuts1 pinch red chili flakes (optional)
1/2 cup grated parmiggiano reggiano
salt and freshly ground pepper
1 pinch red pepper flakes (optional)
extra virgin olive oil
white wine vinegar
Start a large pot of water boiling for the potatoes.
My potatoes from the CSA!I cut them into fourths, then put them in the water when it was boiling.
Check the potatoes, drain them when they are tender enough to be pierced by a knife.
While the water is heating, make the pesto. First, toast the pine nuts in a small skillet on medium heat, shaking occasionally. Really watch these, I have burnt so many pine nuts . I used to put them in the toaster oven to toast them, but I find it is easier to forget them that way. They are too pricey to waste!
Anyway, it should only take about 5 minutes until they start to smell aromatic and lightly browned.
Let the pine nuts cool.
From left to right parsely, tarragon, basil. The basil and parsley are from the CSA.
Throw your herbs in a food processor with the cheese, garlic scapes, salt, pepper, and a bit of red pepper flakes, then the pine nuts.
Mix in the processor until combined. Then start to add some extra virgin olive oil in the little liquid holes in the lid of your processor. I have a confession...I NEVER measure olive oil for pesto. I just put it in until it is the consistency I like. For this potato salad, I wanted it a bit smoother. Then add in a squeeze of lemon juice. Again, no measurements again, you have to taste to see how much you would like. And in a traditional pesto there is no lemon, but I think it would be nice for the salad.
Then just throw the potatoes in a bowl, and while they are warm add some vinegar. They will soak it up right away, and add some zing.
Then mix in the pesto and the spring onions. I found the salad still needed something, so I added a few more squeezes of lemon juice, and it seemed to brighten it up.