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Ingredients

• 2 pounds yellow Finn or Yukon gold potatoes (6 medium)
• 2 1/2 cups arugula
• 1/3 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts, toasted*
• 3 tablespoons water
• 2 teaspoons lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 cup red and/or yellow tiny pear-shape tomatoes, halved lengthwise
• Toasted pine nuts* and/or shaved Parmesan cheese (optional)

Description

Pesto Made With Arugula Leaves Gives This Salad A Pleasant Peppery Bite.

Better Homes And Garden