A lovely summery pesto potato salad dressed in garden chive pesto and sprinkled with toasted pepitas!
1/3cupextra virgin olive oilorganic
1/4cuppepitas or pumpkin seedstoasted + some for garnish
Sea salt and freshly cracked black pepper to taste
2tbspRed wine vinegar + more to taste
Chives sprigs and flowers for garnishoptional
2pundbaby golden potatoes or fingerlingshalved
Cover the potatoes with cold water and bring to a simmer. Add a good pinch a sea salt and cook until tender, about 8 to 10 minutes. Drain in a colander and let them steam dry for a few minutes. Transfer to a large bowl.
Meanwhile in the bowl of a food processor, add the chives, pumpkin seeds, olive oil and red wine vinegar. Process until smooth and season to taste with the sea salt. Adjust seasoning and consistency to your liking by adding more olive oil or some of the water that the potatoes have cooked in. Pour the chive pesto over the fingerings potatoes and gently toss to coat all over. Serve warm or at room temperature garnished with fresh herbs or chives flowers.
To Make the Heirloom Tomato Salad with Chive Pesto Recipe, simply toss the chives pesto with 1 lb of heirloom tomatoes, cut into wedges. Serve garnished with fresh chives flowers and coarse black sea salt.