by Miche Genest
New Potatoes Tossed in Wild Onion and Pumpkin Seed Pesto
Wild Onion and Pumpkin Seed Pesto
1 cup (250 mL) chopped green or wild onions
1 clove garlic
¼ cup (60 mL) pumpkin seeds, lightly toasted
¼ cup (60 mL) sunflower oil
1 tsp (5 mL) apple cider vinegar
Optional: 1 Tbsp (15 mL) hot water
¼ cup (60 mL) crumbled feta cheese
Salt and pepper to taste
Combine onions, garlic, and pumpkin seeds in food processor and whizz to a rough paste.
Pour oil through the spout as machine is running. Add vinegar and, if necessary, hot water to loosen the pesto.
Pour into bowl and stir in crumbled feta. Add salt and pepper to taste. Refrigerate overnight.
Makes about ¾ cup (180 mL).
2 lbs (910 gr) new Yukon Gold potatoes
Sea salt to taste
Preheat oven to 375F (190 C) and line baking sheets with parchment paper.
Wash potatoes, pat dry and cut each one in half. Toss with olive oil, sprinkle with sea salt to taste and spread out, skin side down.
Bake until surfaces are slightly browned and insides are soft, about 30 to 35 minutes.
Toss with Wild Onion and Pumpkin Seed Pesto and keep warm until you’re ready to serve.
Makes eight servings.
Reprinted with permission from The Boreal Feast by Michele Genest (Harbour Publishing)