Fennel and Walnut Vegan Pesto Potato Salad

Who says that pesto begins and ends with basil and pine nuts? Seasonal fennel and earthy walnuts are the base for this vegan pesto potato salad.

Who says that pesto begins and ends with basil and pine nuts? Seasonal fennel and earthy walnuts are the base for this walnut pesto potato salad.

If you haven’t tried mixing and matching your pestos, I definitely recommend it! Pesto really describes any ground or pureed sauce made with nuts or seeds, fresh herbs, and oil. Pesto doesn’t have to have cheese, and it doesn’t have to have basil. There are so many fun, unconventional pestos out there waiting for you to eat them!

Yesterday was the last LOST, and we had folks over starting at 6:30 for a potluck and drinks while we watched the two hour recap episode and the two and a half hour finale. It was a lot of TV. The recap was sort of…lackluster. I thought the fan letters were really cheesy, and the cast interviews didn’t add much value for me. We mostly gabbed and ate during that part.

A few folks were disappointed in the episode, too, but I really dug it! I did feel like they left a couple of important threads hanging, but overall I thought that the episode was great. It was funny and sentimental with some supernatural goodness –  everything I love about LOST. I can’t wait to rewatch it! What did you guys think?

Dharma Shelf

I really wanted to make a themed side dish but just completely ran out of time. Sunday morning I was in Asheville after the Montford Music and Arts Fest, so I basically drove into town, whipped something up, and then people started showing up for the finale.

The inspiration for this potato salad was the beautiful fennel that came in our CSA baskets last week, and I thought the salad came out delightfully!

Who says that pesto begins and ends with basil and pine nuts? Seasonal fennel and earthy walnuts are the base for this vegan pesto potato salad.

Fennel and Walnut Vegan Pesto Potato Salad


  • 1/2 cup fennel leaves, chopped
  • 1/4 cup walnuts, ground in the food processor
  • 1/4 cup olive oil
  • 1/4 cup Vegenaise
  • 1/4 cup nutritional yeast
  • 1 clove garlic, minced
  • salt and black pepper, to taste
  • 3 potatoes, baked however you like, cut into 1″ cubes


  1. In a large bowl, combine everything except for the potatoes, mixing really well.
  2. Fold in the potatoes carefully, tossing them to coat evenly with the sauce.
  3. Chill for at least 15 minutes before serving.

This was excellent with the gingery jerk tempeh and veggies that my friend Ally made! I don’t know exactly what she did to make the veggie marinade, but it was spicy and delicious!

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6 comments on “Fennel and Walnut Vegan Pesto Potato Salad
  1. That looks SO yummy! I’ve been wanting to make potato salad for a while now, you’ve given me the push I need.

    I watched the first 2 seasons of Lost back when they originally aired, but stopped completely after that. After all these years, hearing spoilers, etc, etc, and the general disappointment of most of the fans, I’m wondering whether I should go back and watch it again. I mean, I kind of know what happens so I wonder if it would be worth it.

  2. I loved the ending to LOST. I thought it was fitting. I can’t believe I didn’t pick up on Christian Shepard until Kate laughed at his name. DUH! The very end made even more sense once I Googled the definitions of Dharma and karma. Again big fat clue staring me in the face for 6 years.

  3. I LOVED LOST. I too thought the recap letters were a bit cheesy but did enjoy the interviews, just to see more of the actors personalities. The ending, while did in a Lost way still leave questions. LOVED IT! Very sentimental.

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