Dishing Up the Dirt

Fingerling Potato Salad with Crispy Chickpeas, Capers & Roasted Garlic Mustard Green Pesto

 

I’ve been on a big pesto kick recently and have been making big batches of every type of pesto under the sun- kale, arugula, basil, parsley, sun dried tomato, sage you name it!  I’ve been jarring and freezing my creations so we can enjoy fresh sauce all winter long.

One of my favorite pestos at the moment is this roasted garlic and mustard green version. Our autumn planting of mustard greens is thriving in the fields and all of our CSA members received big bunches of this spicy vegetable in their boxes this week. We shared this recipe as a “recipe of the week” with our customers and hope you all love it too! This pesto is lovely served with roasted potatoes and even as a spread for burgers or sandwiches. I’d imagine this would be equally delicious served on top of spaghetti with plenty of freshly grated parmesan cheese. In fact, I’ll  be making that next! This pesto is easy to whip up after you’ve roasted your two cloves of garlic. If you plan ahead you can prepare the pesto in advance which makes the rest of the meal come together in a flash. If you’re a mustard fan this will be your new go-to sauce and if you love it as much as we do I’d recommend making a double batch and freezing the leftovers for a cold winter day.

We enjoyed this warm potato salad with a glass of red wine on a chilly evening here at the farm. This dish is hearty enough to be a complete meal but would also taste great alongside grilled salmon or baked chicken. I hope you all love this seasonal salad as much as we do. Cheers to the fall harvest!

Fingerling Potato Salad with Crispy Chickpeas, Capers & Roasted Garlic Mustard Green Pesto

Prep Time: 20 minutes    Cook Time: 1 hour    Serves: 4-6

Roasted Garlic Mustard Green Pesto
  • 2 medium heads of garlic
  • 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
  • 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil + additional to thin if necessary
  • salt + pepper to taste
Crispy Chickpeas & Capers
  • 1 1/2  cups cooked chickpeas- if from the can rinsed, drained and patted dry
  • 1/4 cup capers, drained and patted dry
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon ground coriander
  • pinch of salt + pepper
  • 3 Tablespoons olive oil
Potatoes
  • 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
  • 2 Tablespoons olive oil
  • salt + pepper
  • Parmesan cheese for serving

Preparation

  1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
  2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
  3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
  4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
  5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary.  Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Notes

*The pesto can be made in advance and kept at room temperature until ready to serve *Use this recipe as a guide and adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply to Kathleen Hierholcer Cancel reply

3 thoughts on “Fingerling Potato Salad with Crispy Chickpeas, Capers & Roasted Garlic Mustard Green Pesto

  1. Pesto is so versatile, and I like making variations of it too. Love how hearty this version is and that you paired it with capers.

  2. Amber says:

    I have more sage than I know what to do with! What do you put in your sage pesto?

  3. Kathleen Hierholcer says:

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