Roasted Potato & Lentil Salad with Lemon Walnut Pesto Dressing
"A hearty and healthy meatless lentil salad dressed with homemade lemon & walnut pesto! This is the perfect recipe for your vegetarian meal prepping!..."
INGREDIENTS
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1.5 lbs potatoes, cut into 1/2 inch pieces (680 g, Yukon gold, red or purple)
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1/2 tablespoon extra virgin olive oil
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sea salt
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freshly ground pepper
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1 cup black or French lentils (rinsed)
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3 oz baby arugula (85 g)
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1/2 lemon juice (juice)
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1/3 cup toasted walnuts
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2 garlic cloves (roughly chopped)
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1 lemon juice + zest
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1/4 cup freshly grated Parmigiano Reggiano
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1/2 teaspoon sea salt
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freshly ground pepper (to taste)
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1 cup basil (packed)
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1/4-1/3 cup extra virgin olive oil
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