In all my years of making potato salad, never did I think to use pesto.  For this particular pesto I ground up sweet basil, Italian parsley, rosemary, 1 garlic clove, the juice of 1 lemon, vegan parmesan cheese, raw walnuts, splash of sea salt, splash of freshly ground black pepper and some extra virgin olive oil.  It turned out amazing! Anyone who has eaten potatoes that came from the Rustin kitchen, know that my potatoes are cooked with rosemary. The two just go together so well! I doubled up on the rosemary with this pesto so the flavor really stood out.  I mixed the pesto with about 1 T of vegenaise and then spread it all over my (red) potatoes (skins still on, cut in chunks and boiled for 10 minutes).  I also added diced red onion and some raw sun dried tomatoes.  After it was done, I sprinkled a little more sea salt on top along with some dried basil, Italian seasoning and oregano (just a dash!).

I created this dish along with another spicy vegan potato salad to bring to a cookout at my friend’s house over the weekend.  I also brought along some raw almonds, carrots and an apple (those were for me).