{"id":117,"date":"2012-06-19T17:41:00","date_gmt":"2012-06-19T17:41:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=117"},"modified":"2017-02-19T08:57:02","modified_gmt":"2017-02-19T08:57:02","slug":"potato-salad-with-basil-pesto-and-ginger","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/06\/potato-salad-with-basil-pesto-and-ginger\/","title":{"rendered":"Potato Salad with Basil Pesto and Ginger"},"content":{"rendered":"
\n
\"\"The raw food diet doesn’t allow food to be heated over 42C as higher temperatures are being considered to kill the vitality and life force of the food. That’s one fact. Now have you ever driven a car without air conditioner when it’s 46C degrees outside? I have today, and will have to do so for another few days. Guess how I felt afterwards? Quite cooked, and not very vital, so to speak. My car A\/C broke down last weekend, and the spare part to fix it will only arrive after 4 working days, I was told by the workshop. Very bad timing.<\/div>\n

My garden is almost bare now that summer is here. Tomato and pepper plants have wilted in the heat long ago. Only the herbs are still hanging in there. My rosemary has become almost a bush, and if nothing else would grow in my garden, I will always have a green thumb with basil. Some of my basil plants have grown into shrubs. No summer temperatures can make them wilt. They need to be watered, sure. But other plants just wilt under the sun, no matter how much water they get.<\/p>\n

My family loves to go and pick fresh basil leaves when they order a pizza, throwing out the pathetic looking dark green basil that’s been delivered with the pizza, and replacing it with the fresh ones.<\/p>\n

I made a big batch of pesto the other day. It can spice up almost everything. I thought it would be a nice change to use pesto instead of dairy-based dressing in a potato salad. To give it a bit more zing I added finely chopped fresh ginger. What a revelation! To me, the addition of ginger makes this salad. Spicy but not fiery, with a little extra crunch from the pine nuts. My new favorite potato salad.
\n————————————————————- <\/b><\/p>\n

POTATO SALAD WITH BASIL PESTO AND GINGER<\/b><\/div>\n
<\/div>\n
Print Recipe<\/a><\/div>\n
<\/div>\n
4 cups new potatoes, scrubbed or peeled<\/div>\n
4 tablespoons fresh ginger, finely chopped<\/div>\n
4 tablespoons basil pesto (recipe below)<\/div>\n
<\/div>\n
4 tablespoons pine nuts, roasted<\/div>\n
<\/div>\n
Basil Pesto<\/b><\/div>\n
1 cup fresh basil leaves, washed and dried<\/div>\n
3\/4 cup walnuts<\/div>\n
1 garlic clove, crushed<\/div>\n
1\/4 cup olive oil<\/div>\n
salt and pepper to taste<\/div>\n
<\/div>\n
Serves 6-8<\/div>\n

————————————————————-
\nCut the potatoes into 1\/2 inch cubes, and steam or boil in lightly salted water until just tender, about 5 minutes. Drain and set aside to cool.<\/p>\n

In a food processor combine all ingredients for the pesto, except the olive oil. Pulse a few times, then add the olive oil in a thin steady stream while blending. Blend until smooth. Season with salt and pepper to taste.<\/p>\n

In a serving bowl, combine cooled potatoes and pesto. Stir until well coated. Stir in the the finely chopped ginger (alternatively add it to the pesto before combining with potatoes). Sprinkle with roasted pine nuts. Let sit in an airtight container for 1-2 hours for the flavors to spread. Serve cold or at room temperature.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The raw food diet doesn’t allow food to be heated over 42C as higher temperatures are being considered to kill the vitality and life force of the food. That’s one fact. Now haveRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,2,7,16,9],"tags":[],"class_list":["entry","author-Anja","post-117","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gluten-free","category-grain-free","category-salad","category-side-dish","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-1T","jetpack-related-posts":[{"id":137,"url":"https:\/\/anjaschwerin.com\/food\/03\/herb-salad-with-green-beans-and-pomegranates\/","url_meta":{"origin":117,"position":0},"title":"Herb Salad with Green Beans and Pomegranates","author":"Anja","date":"March 18, 2012","format":false,"excerpt":"I am in the middle of the final three weeks of my running season. I had a 10k race last Friday, next Friday I will run another Half Marathon, and a week after the final 10k race of the season. And then it's over until Sept\/Oct or so. Last weeks\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/03\/HerbSalad.jpg?fit=680%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/03\/HerbSalad.jpg?fit=680%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/03\/HerbSalad.jpg?fit=680%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":35,"url":"https:\/\/anjaschwerin.com\/food\/10\/brussels-sprouts-and-egg-salad-with-hazelnuts\/","url_meta":{"origin":117,"position":1},"title":"Brussels Sprouts and Egg Salad with Hazelnuts","author":"Anja","date":"October 4, 2013","format":false,"excerpt":"\u00a0A week ago I posted my last Beetroot and Lentil Salad, just before I got onto the plane to Germany to run the Berlin marathon. And now it's all over and done. First things first: I did the race, my injury didn't play up. My finish time was 3:18:11, a\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/10\/BrusselsSproutEggSalad2-s.jpg?fit=680%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/10\/BrusselsSproutEggSalad2-s.jpg?fit=680%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/10\/BrusselsSproutEggSalad2-s.jpg?fit=680%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":131,"url":"https:\/\/anjaschwerin.com\/food\/04\/roasted-okra-and-tomato-salad\/","url_meta":{"origin":117,"position":2},"title":"Roasted Okra and Tomato Salad","author":"Anja","date":"April 16, 2012","format":false,"excerpt":"I love this time of the year in Dubai. Those few weeks in spring before it gets too hot. Where the sky is still sort of clear before endless months of yellowish haze set in.\u00a0 Now is the time when local produce seems at their best, soaking up the sun\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":307,"url":"https:\/\/anjaschwerin.com\/food\/09\/couscous-salad-with-arugula-and-pomegranates\/","url_meta":{"origin":117,"position":3},"title":"Couscous Salad with Arugula and Pomegranates","author":"Anja","date":"September 27, 2010","format":"image","excerpt":"\u00a0Seasons are a little upside down here in Dubai. We are situated in the northern hemisphere, but when it comes to growing your own fruit or vegetables in the garden, it resembles more the way plants would grow in the southern hemisphere. 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These days, I can have seaweed as early as breakfast time. As long as you have it, no matter when, it can only be good for you. Here are some\u2026","rel":"","context":"In "appetizer"","block_context":{"text":"appetizer","link":"https:\/\/anjaschwerin.com\/food\/category\/appetizer\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/SeaweedCrackers.jpg?fit=904%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/SeaweedCrackers.jpg?fit=904%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/SeaweedCrackers.jpg?fit=904%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/SeaweedCrackers.jpg?fit=904%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":184,"url":"https:\/\/anjaschwerin.com\/food\/10\/spinach-and-chickpea-salad\/","url_meta":{"origin":117,"position":5},"title":"Spinach and Chickpea Salad","author":"Anja","date":"October 1, 2011","format":"image","excerpt":"\u00a0Is there anything like time management courses at evening schools? I need one. It has never happened before that it took me 6 days to post a recipe on my blog. I don't like it. But I feel, I can do nothing about it. 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