Fingerling Potatoes with Mint-Pea Pesto


2 cups fresh peas, shelled
½ cup raw almonds
2-3 cloves garlic, coarsely chopped
3 cups fresh mint leaves
1 tablespoon fresh-squeezed lime juice
1 ½ teaspoons freshly grated ginger
5 tablespoons olive oil
1-2 tablespoons canola (or other high-heat oil)
2 pounds fingerling potatoes, thinly sliced
Chopped green onions and edible spring flowers, optional


Add this refreshing pesto to anything as simple as crusty bread or cooked millet, or toss with scalloped fingerling potatoes, alongside scrambled eggs and a dollop of Greek yogurt for breakfast.

Steam peas just until tender, about 5 minutes. Drain, rinse under cool water and set aside.

Pulse almonds in food processor until fine; about the consistency of corn meal.

Add peas to food processor with the almonds, and pulse until blended.

Add garlic, mint, lime juice and ginger, and pulse until all ingredients are blended.

Slowly drizzle in olive oil through food tube, and blend until pesto is smooth.

Heat canola in a large skillet on medium-high heat until oil is hot and coats the bottom of the pan easily. Add potato slices, stirring gently and constantly to keep them from sticking or breaking apart. Cook until cooked through and nicely browned.

Stir in pesto mixture and toss to evenly coat potato slices.Remove from heat and serve.

Garnish with chopped green onions and spring flowers such as pansies, violets and snapdragons, if desired.

Serving Size:
Makes 6 servings.
Seattle Tilth
Kate Bandzmer, Community Kitchens Northwest Intern