Pea and Potato Pesto Salad

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Pea and Potato Pesto Salad

2 pounds multicolor new potatoes
1 cup roughly chopped mint leaves, plus more for garnish
1⁄4 cup basil leaves
1⁄4 cup toasted hazelnuts, roughly chopped, plus more for garnish
2 tablespoons grated Parmesan cheese
1 clove garlic
kosher salt and freshly ground black pepper, to taste
5 tablespoons olive oil
1/2 cup fresh or frozen peas, thawed and blanched
1 cup snow peas, blanched and cut into thin strips

In boiling salted water, cook potatoes until tender.

In a food processor, herbs, hazelnuts, parmesan, garlic, salt and pepper, and blend. Add oil, and blend again until smooth.

Toss cooked potatoes with the resulting pesto, peas and snow peas. Adjust seasoning with additional olive oil, salt and pepper and more cheese. Garnish with mint and basil leaves. Serves 6.

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