Empty My Fridge
POV: your salad just got a glow-up
Ingredients
- Potato29.98 oz
- Lima bean · cooked1 ¾ cups
- Olive oil1 tbsp
- Garlic powder1 tsp
- Onion powder½ tsp
- Salt1 tsp
- Black pepper · ground¼ tsp
- Walnut½ cups
- Pine nut½ cups
- Arugula4 cups
- Basil1 ½ cups
- Extra virgin olive oil⅓ cups
- Nutritional yeast · flakes¼ cups
- Garlic2
- Lemon2
- Radish7
- Scallion2 stalks
- Cherry tomato1 ⅔ cups
- Sun dried tomato¼ cups
Instructions
- Line a baking tray and preheat the oven to 220°C (425°F).
- Put the potatoes on the tray and toss them with the butter beans, oil, garlic powder, onion powder, salt and pepper.
- Bake for 35 to 40 minutes, until the potatoes are fully cooked through.
- Meanwhile, toast the walnuts and pine nuts in a small pan over medium-high heat for 3 to 5 minutes, stirring constantly. Transfer them to a food processor.
- Add the remaining pesto ingredients, except the lemon zest, to the food processor. Pulse until finely chopped and set aside.
- Put all the prepared vegetables in a large bowl.
- Let the potatoes and beans cool slightly, then add them to the bowl with the pesto and lemon zest to taste. Toss and serve.
Summarized from Pick Up Limes's video. Watch it for the details.
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Cook with what's in your fridge
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