I realise that ‘s a lot of negatives in the description. And I love mayo and have nothing against pesto. But many people don’t like mayo and so would like a no mayo potato salad. And this is only sort-of-pesto-ish (my guests said “tastes like pesto”, if that helps) , so I felt like describing it as “not pesto” but not unlike pesto.
This also comes under the description of things that I have made in my nutribullet that are not at least half green leafy vegetables. OR DOES IT? Do herbs count? There’s a lot of herb in here.
Bag of small potatoes. Salad potatoes or new potatoes or Jersey Royals if you are feeling fancy and it’s that time of year. Cut them in half and boil them.
Get your cup of your nutribullet or other-brand cup-blender-thing. Give it 1cm of white wine vinegar (cider vinegar would work too) and 2cm of oil (olive oil probably best but no particular need for extra virgin as you’re putting in lots of other flavour). Add a heaped teaspoon of grainy mustard and a good pinch (or 5 grinds) of salt. Crush in 2 cloves of garlic.
Now go to the sad basil plant on your windowsill and give it a haircut. Or if you have a happy basil plant that will work.Snip off the tops of all of the fronds. This is what basil likes, Every stem that you snip will regrow two and your basil will be much bushier. It’s about meristems or something. Trust me, I have a degree in biology. Pre-cut basil is fine too if you don’t want to grow plants or listen to biology lessons.
When you have a good handful of basil, take the leaves off it. You can be rough and ready here, but separating stems and leaves is worth a little bit of effort.
Put the leaves in the cup with the oil and vinegar and stuff and give it a good whizz until it’s quite smooth and green.
Once the potatoes are eatably-soft, drain them and let them cool a bit, then coat them in your green basil-garlic-not-pesto-vinaigrette.
Best served warm or cool but not hot.
I think this may be accidentally vegan. Which is the best kind of vegan.