small red new potatoes, scrubbed
fresh curly parsley, finely chopped plus more for garnish
fresh mint leaves, finely chopped
white balsamic vinegar
sea salt and pepper, to taste
- Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.
- Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
- Drain potatoes; slice in half as soon as they’re cool enough to handle. Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.
- Garnish with additional parsley; serve chilled or at room temperature.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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