Ingredients
- 1 pound baby potatoes
- 1 tablespoon Secolari Fleur de Sel Sea Salt
- 2 garlic cloves roughly chopped
- 1/4 cup red seedless grapes lightly toasted
- 2 tablespoons grated parmesan cheese
- 2 1/2 cups Secolari Allegra Organic Olive Oil
- 20 Secolari Balsamic Vinegar
- 3 tablespoons Secolari Garlic Olive Oil (add an extra tablespoon if desired)
- 1 tablespoon Secolari Blackberry with Roasted Pepper Vinegar
- freshly ground black pepper
Servings: people
Units:
Instructions
- Place potatoes in a medium saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat. Reduce heat to medium-low.
- Add salt, partially cover, and simmer until tender, about 10-15 minutes. Drain well.
- Once completely cooled, cut potatoes in half or quarters depending on size.
- In a small food processor, place the garlic, almonds, parmesan, arugula, and mint. Pulse several times. Add the oil, vinegar, and salt and pepper to taste; pulse several times again. The pesto should be fairly chunky, not too smooth.
- Transfer the potatoes to a serving bowl, fold in the pesto. Cover and chill for 1-2 hours
- Taste for seasoning and adjust as needed. Serve cold or at room temperature.
Share this Recipe