Dinner tonight: pesto potato salad over arugula with salmon. Thanks Cucina Nicolina, you inspire yet again!
Inspired by Nicole’s Roasted Potato-Pesto Salad:
10 red or new potatoes, scrubbed and cut in half
olive oil
1 clove garlic
small handful of walnuts (about a ¼ cup)
Bunch of basil, stems removed
large handful grated parmesan (about ½ cup)
salt and pepper
bunch of arugula
Preheat oven to 425. Prepare potatoes, spread on baking sheet, toss with olive oil, sprinkle with salt and roast for about 40 minutes. Then stir and roast a few minutes longer.
Meanwhile, make pesto. Pulse walnuts and garlic in a food processor. Add basil leaves, pulse a bit more. Turn on processor and drizzle in olive oil (about ¼ cup). Stir in parmesan.
Allow the potatoes to cool slightly, then toss pesto and potatoes together. Add arugula, toss, serve.
Click here to read Nicole Spiridakis’s article featuring pesto-potato salad.
Yum! Sounds so delicious! One quick gardening question for the garden guru -- why would tomatoes be red and ripe on the outside, but inside they are hard with yellow patches that are not ripe? It seems to be the bane of our tomato crop this year. They look great from the outside until you cut into them. Any advice?
ReplyDeleteI haven't encountered this issue myself, but I did a little research. It seems that issue could be caused by one of many factors: fluctuating temperatures, too much cold at night, too much fertilizer, or too much water and compacted roots. You can try covering tomatoes with row cover on cold nights, or growing a tomato variety that is resistant to hard cores. The Tomato Dirt website recommends Carnival, Celebrity, Daybreak, Mountain Fresh, Mountain Spring, Sun Leaper, and Sunmaster. Good luck! Let me know how it goes.
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