Spring Asparagus, New Potato, Mushroom and Walnut-Pesto Salad

February 24, 2020 at 2:28 PM

A versatile dish that is perfect for either lunch or dinner, this recipe is sure to become a staple in your repertoire! This salad is best served as an addition to your pick of protein-rich food (e.g. grilled fish or chicken, tossed with tinned butterbeans…).   A big thanks to Danijela from Feel Fresh Nutrition for this recipe.


Spring Asparagus, New Potato, Mushroom and Walnut-Pesto Salad

Ingredients

Salad:
2 bunches of asparagus spears, woody ends snapped off
4 big handfuls of new potatoes
2 big handfuls of button mushrooms, sliced in half
Basil leaves to garnish 

Pesto:
2 tightly packed cups basil leaves

1/4 cup walnuts
1/4 cup parmesan cheese, or more to taste
1 small lemon, juice
Salt, to taste
Olive oil, enough to make a thick paste

Walnut-pesto lowdown 
Pesto is easily my favourite condiment - it’s an incredible combination of zingy, rich and herby, and my taste buds just can’t get enough of it. If socially acceptable, I’d probably eat it breakfast, lunch and dinner. While epic tossed with pasta, smeared over toast or crackers, or dolloped on top of grilled fish, pesto is stellar with veggies too. While pesto is traditionally prepared with pine nut, I’ve subbed in walnuts instead - you could easily use whatever nuts or seeds you have on hand.

Method

  1. Add salt to a large pot of water and bring to the boil. Add in new potatoes and boil for 15 minutes, or until nearly cooked. Add asparagus and mushroom to the pot for the last few minutes of cooking time, and then remove from heat and drain liquid. Leave to stem dry for a minute or two.

  2. While the potatoes are cooking, prepare the pesto. Add all ingredients to a blender and blitz together until a thick paste has formed, tasting along the way and adding in more salt/olive oil until you've reached your desired consistency and taste. You may need to scrap the sides of the blender down a few times as you go and let the blender run to get it nice and smooth.
  3. Toss the walnut-pesto through the asparagus, new potatoes and mushrooms until fully incorporated. Garnish with fresh basil leaves. Serve while warm.

Enjoy!