Mint and pistachio pesto potato salad

baby potatoes ((~ 5 cups))

inch spears asparagus, (cut into 2 pieces)

small clove garlic, (peeled)

Small bunch fresh mint

Small bunch fresh parsley

shelled pistachios ((~ 1/8 cup))

Salt

Black pepper

Greek yogurt ((I used low fat) (optional))

sweetcorn kernels ((I used tinned))

cherry tomatoes, (halved or quartered)

shelled pistachios ((~ 1/4 cup))