Avocado pesto potato salad

Okay. This is so good and SO easy. And SO GOOD.

  • 2 or 3 generous handfuls broccoli florets, broken or chopped into small pieces
  • 2 tbsp olive oil
  • 10 smallish red-skinned potatoes, cubed into 1/2″ dice
  • Handful basil
  • 2 or 3 handfuls spinach and arugula
  • 4 garlic cloves
  • 3/4 cup walnuts
  • Juice of 1/2 of a lemon
  • 1 tbsp kosher salt
  • 1 1/2 ripe but firm avocados
  • 1/2 – 1 cup olive oil

Preheat oven to 425 degrees. Place broccoli on a cookie sheet, drizzle with olive oil, and roast for about 14 minutes, stirring halfway through cooking time.

Meanwhile, place potatoes in a medium saucepan and cover with water. Cover and bring to a boil over medium-high heat. Leave lid ajar, and reduce heat to medium. Simmer for about 7 minutes, and taste. The potatoes should be cooked all the way through, but still firm. Drain and pour into a large bowl. Pour broccoli into the bowl.

Place the basil, greens, walnuts, garlic, lemon juice, salt, and avocados into the bowl of a food processor, and start the machine. Stream in the olive oil until the avocados are completely pureed and the texture is pesto-like. Pour some pesto – not all of it, start with about a cup – onto the potatoes and broccoli, and toss. Add more pesto, if desired. Use left-over pesto on fettucine.

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