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Pesto Roasted Potato Salad

Jamie Vespa MS, RD, LD/N
  • 50 minutes
  • Serves 10

INGREDIENTS

2 cups

Basil, fresh

2 cups

Cherry tomatoes

2 cloves

Garlic

1

Lemon, Juice of

1

Sea salt and black pepper

1

extra virgin olive oil + 2 tbsp, extra virgin

1/4 cup

Walnuts

3 tbsp

Parmesan cheese

3

lbs Baby gold (or red) potatoes