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Chive Pesto Recipe

Creamy Chive Pesto Recipe for a Fresh Twist on Salad

This Chive Pesto Potato Salad combines vibrant flavors and is perfect for any occasion, making it a delightful dish that’s both vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chive Pesto
  • 1 1/2 cups Fresh Onion Chives Substitute with scallion tops if unavailable.
  • 1/3 cup Pumpkin Seeds (Pepitas) Can be replaced with pine nuts or walnuts.
  • 1/2 cup Extra Virgin Olive Oil Use high-quality oil for the best flavor.
  • 2 tablespoons Lemon Juice or Red Wine Vinegar Can substitute with lime juice.
  • 1 cup Water Adjusts the pesto consistency.
Potato Salad
  • 1 1/2 pounds Baby Golden Potatoes Fingerlings can be used as a variation.
  • 2 tablespoons Fresh Dill Optional; can be replaced with parsley or left out.
  • to taste Sea Salt Enhances flavor.

Equipment

  • food processor
  • large pot
  • Skillet

Method
 

Chive Pesto Preparation
  1. Toast pumpkin seeds in a dry skillet over medium heat for 4-5 minutes until golden and fragrant.
  2. Cool the pumpkin seeds and then blend with chives, olive oil, lemon juice, and season with salt in a food processor until chunky.
  3. Adjust the consistency with water as necessary.
Potato Salad Preparation
  1. Wash and halve the baby golden potatoes, boil in salted water for 8-10 minutes until tender yet firm.
  2. Drain the potatoes and let cool.
Assembling the Salad
  1. Combine the cooled potatoes with the chive pesto in a mixing bowl and gently fold.
  2. Stir in chopped dill if using, serve at room temperature or chilled, garnished with toasted pumpkin seeds.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 70mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Best served at room temperature or chilled.

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