2-1/2 pounds red potatoes, diced
6 hardboiled eggs
½ pint of cherry tomatoes
1 tsp salt
Cover potatoes with water and ½ tsp salt. Bring to a boil then reduce heat to a simmer. Cook until just tender. Drain and place into a large bowl. Peel and chop the eggs and combine with the potatoes and remaining salt. Mix in a cup of the pesto. Taste for additional seasonings. Garnish with cherry tomatoes.
3 cups basil
4 cloves of garlic, chopped
1 cup of nuts, toasted (I used a mixture of walnuts and pine nuts)
¾ cup of Extra Virgin Olive Oil
½ cup freshly grated Parmesiano Reggiano
Salt and pepper to taste
Add basil, garlic and nuts to a food processor that’s been fitted with the blade attachment. Pulses until ingredients are finely pureed and then slowly add in the olive oil. You may need a little more or less than ¾ cup. Use just enough until you’ve reached desired consistency. Pour mixture into a bowl and stir in the cheese. Taste and add additional seasoning as necessary. Makes approximately 1-1/2 cups.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.