Potato & Lentil Salad with Cilantro Pesto

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This pesto is taken from Heidi Swanson’s cookbook Super Natural Every Day, which is a great cookbook that you should definitely check out if you haven’t already. I never would have thought to make pesto using pumpkin seeds and cilantro, but this combination works great together. I had some potatoes lying around the house that were already cooked, so I added some lentils and scallions and then covered them in lots of this mouth watering pesto.

Potato & Lentil Salad with Cilantro Pesto
Serves 2-4.

3 cups potatoes (you can use different colors to change it up)
1 cup lentils
3 scallions
3 cups cilantro lightly packed, stems and leaves
1 cup pepitas/pumpkin seeds
3 cloves garlic
1/3 cup grated parmesan cheese
1 tablespoon lemon juice
½ teaspoon salt
2/3 cup olive oil

1. Fill a large pot with water enough to cover the potatoes when they are in the pot. Bring the water to a boil and add the potatoes in the pot. Cover the pot and boil the potatoes for about 15 minutes or until you can stick a fork into them easily. Drain.
2. Cook lentils according to the package, and drain.
3. Slice the scallions thinly from the white onion to about the middle of the green stalk.
4. Combine potatoes, lentils, and scallions in a medium sized bowl.
5. Toast pepitas in a medium sized pan on the stove, stirring often until they are lightly browned.
6. Make pesto by combining cilantro, toasted pepitas, garlic, parmesan cheese, lemon juice, salt, and a splash of olive oil in a food processor. Pulse to combine. Add the rest of the oil slowly as you continue to process. You want the pesto to be like a sauce, rather than a dry mixture.
7. Add the pesto to the potatoes, lentils, and scallions and toss to combine. Test to see if you want to add more salt or pepper.