2 lb. baby new potatoes
¼ c. extra virgin olive oil
Kosher salt and freshly ground pepper
1 cup shelled peas (frozen can be used)
2 cups blanched sugar snap peas (optional)
- cup mint leaves, picked and washed
¼ cup basil leaves
¼ cup flat leaf parsley
1/3 cup chopped hazelnuts (remove 2 tbsp. for garnish)
Remainder of olive oil
1 clove of garlic
juice and zest of 1 lemon
Preheat oven to 425 degrees. Wash potatoes and spread on an oiled baking sheet. (2 tbsp. of the olive oil) Make sure all of the potatoes are coated with oil.
Sprinkle with salt and pepper and roast just until tender, about 25 to 30 minutes
While potatoes are roasting, blanch peas briefly in boiling water, drain and place in and ice-water bath.
Place all of the herbs, garlic, cheese, lemon and all except 2 tbsp. of the hazelnuts into the blender. Blend until smooth. Taste and adjust seasoning. If mixture is too thick, add water, 1 tbsp. at a time.
Assemble potatoes and peas in a large mixing bowl, and toss with enough pesto to generously coat. Sprinkle with hazelnuts and chopped chives. Can be served warm or cold.