Substituting peppery arugula for basil in pesto may not be traditional, but it sure is chic. If you're not going to use the pesto immediately, pour it in a small airtight container and cover with a layer of olive oil. This will prevent the pesto from turning brown.
Makes 8 to 10 servings
4 pounds red bliss potatoes, peeled
2-1/2 cups arugula
1/4 cup grated Parmesan cheese, plus 2 tablespoons
1/4 cup walnuts or pine nuts, plus 1 tablespoon
2 tablespoons water
A generous seasoning of salt and freshly ground black pepper
1/4 cup extra virgin olive oil, plus 1 tablespoon
Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.
Add arugula, cheese, nuts, water, salt and pepper to a food processor. Pour olive oil though processor chute (or add to other ingredients if yours doesn't have a chute), and process until smooth.
Place cooled potatoes in a large bowl. Pour pesto over potatoes, and toss gently until well coated. Before serving, drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 1 tablespoon toasted nuts and 2 tablespoons grated Parmesan cheese. This potato salad tastes best when served slightly warm or at room temperature.
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