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?
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!
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
- In a large bowl, combine everything except for the potatoes, mixing really well.
- Fold in the potatoes carefully, tossing them to coat evenly with the sauce.
- 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!