Lunchtime on our side of the world! How are you all doing? Getting excited about the upcoming Holidays? I just got word today that we are invited to take part in a photoshoot of the most exclusive and fancy bar in town tomorrow... Kep Sailing Club.... and we get free dinner and drinks for sunset there tonight!
Let's hope it is a beautiful sunset today.... and I'll take some pics of the two events, of course, to share with all of you. I bet a lot of you could use some nice weather pics during these cold snowy months ;)
Vegan Parsley Basil Pesto Potato Salad
Ingredients (serves 2-3)
For the parsley-basil pesto
1 cup fresh parsley
1 cup fresh basil leaves
1/3-1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
1/2 cup roasted cashew nuts
Sea salt and black pepper to taste
FYI: this makes more than you need. Leftover can be used to make a toast or pasta pesto.. or more potato salad ;)
For the potato salad
3 cups small potatoes, (you can leave the peel on) halved or quartered
1/2-3/4 cup sliced red onion
Salad greens of your choice
Directions
- Cook potatoes in lightly salted water until fork tender. When ready drain and allow to cool slightly
- While the potatoes are cooking, combine all pesto ingredients in a blender or food processor and blend until paste-like consistency. Set aside.
- When the potatoes are cooled down, mix with pesto and red onions.
- Add salad greens to a plate or salad bowl and top with potato pesto mix.
Enjoy this lovely lunch salad!
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