Name: Baby Potatoes with Fresh Arugula & Mint Pesto
Ingredients: 1 pound baby potatoes; 1 tablespoon Secolari Fleur de Sel Sea Salt; 2 garlic cloves (roughly chopped); 1/4 cup slivered almonds (lightly toasted); 2 tablespoons grated parmesan cheese; 2 1/2 cups roughly chopped arugula; 20 fresh mint leaves; 3 tablespoons Secolari Garlic Olive Oil ((add an extra tablespoon if desired)); 1 tablespoon Secolari Blackberry with Roasted Pepper Vinegar; freshly ground black pepper

Baby Potatoes with Fresh Arugula & Mint Pesto

Print Recipe

Course Side Dish

Cuisine Italian

Servings 4 people

Ingredients

1 pound baby potatoes
1 tablespoon Secolari Fleur de Sel Sea Salt
2 garlic cloves roughly chopped
1/4 cup slivered almonds lightly toasted
2 tablespoons grated parmesan cheese
2 1/2 cups roughly chopped arugula
20 fresh mint leaves
3 tablespoons Secolari Garlic Olive Oil (add an extra tablespoon if desired)
1 tablespoon Secolari Blackberry with Roasted Pepper Vinegar
freshly ground black pepper

Instructions

Place potatoes in a medium saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat. Reduce heat to medium-low.
Add salt, partially cover, and simmer until tender, about 10-15 minutes. Drain well.
Once completely cooled, cut potatoes in half or quarters depending on size.
In a small food processor, place the garlic, almonds, parmesan, arugula, and mint. Pulse several times. Add the oil, vinegar, and salt and pepper to taste; pulse several times again. The pesto should be fairly chunky, not too smooth.
Transfer the potatoes to a serving bowl, fold in the pesto. Cover and chill for 1-2 hours
Taste for seasoning and adjust as needed. Serve cold or at room temperature.