Easy Lunch Idea: Vegan Basil Parsley Pesto Potato Salad

A bright and healthy Italian-inspired pesto potato salad, bursting with fresh summer flavors. While potato salads are usually served as a side dish, this is a complete meal on its own.

As you may or may not know I have been on a mission to eat a 100 percent plant-based diet for a while now and recently my hubby joined me after watching Earthlings and What The Health. Though he only ate 2-3 meals with meat or fish every week (Flexitarian or semi-vegetarian diet), he decided to give a 100 percent plant-based lifestyle a go and see what happens.

Changing his lifestyle and shifting the focus to veggies and fruits already has had a tremendous effect on his health. Going from weekly interferon injections to control MS flare-ups to being 100 percent flare-up free for many years, with veggies and fruits as his only medicines.

I can't stress the importance of diet on our health enough. I have seen so many good things happening to people once they decide to give up conventional treatments and opt for the natural route instead. Not only is my hubby flare-up and drug-free, he hasn't felt better in his entire life.

Though I'm not saying that you all should become vegans overnight! Nothing wrong with being a flexitarian or semi-vegetarian. But in the name of your health, don't eat meat, fish, dairy, and processed foods every day. Yes, I also mean tomatoes in can and ketchup. They don't count as a vegetable!!! Opt for real, sustainable, and organic produce. They are the true bringers of health.

Ingredients (serves 3)

For the pesto

1 cup fresh basil leaves
1 cup fresh parsley
1/3-1/2 cup extra-virgin olive oil
1/2 cup roasted cashew nuts
1/4 cup nutritional yeast
Sea salt and black pepper to taste

FYI: this made more than we needed but I already have an idea of what to make with the leftover pesto. Recipe coming soon ;)

For the potato salad

3 cup small potatoes, halved or quartered
1/2-3/4 cup sliced red onion
Salad greens of your choice, I used a mix of oak leaf lettuce and a green I love but do not know the name of. The vegetable lady told me in Khmer but I have never seen this in Western grocery stores or farmers markets. It has a slight cilantro taste in the background.

Directions

1. Cook potatoes in lightly salted water until fork tender.
2. Meanwhile, combine all pesto ingredients in a blender or food processor and blend until paste-like consistency. Set aside in the fridge.
3. When the potatoes are cooked, allow to cool and mix with pesto and red onions.
4. Add salad greens to a plate or bowl and top with potato salad mix.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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