1 pound baby potatoes, washed but unpeeled (cut or quarter any potatoes bigger than a marble, so they cook evenly)
water and salt
2 cups fresh basil
1/2 cup raw walnuts
1/4 cup extra virgin olive oil
2 cloves garlic
1 tbsp. lime juice
1 tsp. nutritional yeast (optional...but then again, isn't everything?)
salt and pepper to taste
1. Add potatoes and just enough water to cover them, along with a dash of salt, to a saucepan. Bring to a boil, then reduce heat so the potatoes just simmer. Cover, and simmer for about 15 minutes. When the potatoes are easily punctured with a fork, they're done. Since they're so small, overcooking can cause them to fall apart and get mushy.
2. Combine pesto ingredients in a blender or food processor. Blend or process.
3. Drain potatoes, and toss with pesto.
Here's today's haul from the farmer's market, soon to appear on a food blog near you.