Nut-Free Pesto, Bacon Potato Salad

Nut-Free Pesto & Bacon Potato Salad

This dish makes the perfect side to any summer gathering. I wanted to make a nut-free pesto (even though I love pine nuts) because I wanted to create a recipe that is school-safe for kids and free of allergens if you are bringing it to a large gathering. I swapped the traditional pine nuts for the amazing omega-3 rich hemp hearts instead. You know I am always looking for ways to sneak in those omega 3’s into recipes. I also used a blend of basil and baby spinach but you can get creative and mix up the greens if you like. 

Nut-Free Pesto, Bacon, Potato Salad, Hemp Hearts, Spinach, Basil

Basil is an amazing herb full of flavonoids that helps protect cells and has antibacterial properties.

Spinach is also a superfood that is full of many vitamins and minerals. These are some of them below.

Vitamin K: Needed for healthy bones and natural blood clotting

Manganese: Fun fact – it is necessary for normal brain and nerve function

Magnesium: This is the relaxing and anti-stress mineral that many of us are lacking

Calcium: Helps maintain strong bones and muscles 

Iron: Helps create healthy oxygen-carrying red blood cells

B vitamins: They are your energy vitamins and important in methylation process for healthy cognitive function.

As you can see this pesto is full of healthy goodness.

Nut-Free Pesto, Basil, Spinach, Hemp Hearts

For the potato salad, I like using baby gold or yukon gold potatoes as I find they have a really nice flavour. I chose to top it all off with some homemade bacon because…why not. If you are a vegetarian you can skip this step or top it off with some smoky coconut ‘bacon’ instead.

Nut-free Pesto & Bacon Potato Salad

Nut-free Pesto & Bacon Potato Salad

Ingredients

  • 1 1/2 cups basil
  • 1 1/2 cups of baby spinach
  • Juice of 1 lemon
  • ½ cup hemp seeds
  • ¼ extra-virgin olive oil
  • Sea salt to taste
  • 4-5 organic bacon strips
  • 1 small bag of baby gold potatoes

Instructions

  1. To make the pesto, place the basil, spinach, lemon, hemp seeds and olive oil in a small food processor and pulse to form a paste. Taste test and add sea salt to preference. Remove and set aside.
  2. Boil a pot of water and season with salt. Wash and slice the baby potatoes in half. If all you have are larger potatoes than you can cut them into smaller chunks.
  3. Boil them until cooked, baby gold’s take about 15 minutes. Strain and let cool.
  4. While the potatoes are cooking cut up your bacon into small pieces and cook on medium heat until crispy. Remove and place on a sheet of paper towel.
  5. Combine enough pesto to evenly coat the potatoes and top with bacon bits.
https://deliamota.com/nut-free-pesto-bacon-potato-salad/

Add A Comment