Share This Recipe

Pesto Potato Salad with Green Split Peas

Prep Time 30 minutes
Cook Time 1 hour


Potato salad

  • 1/2 cup split peas, green
  • 1 1/2 cup water, or vegetable broth
  • 2 lb potatoes, mixed baby or fingerling; quartered
  • 1 tbsp avocado oil
  • salt, sea; to taste
  • pepper, black; to taste
  • 1 bunch radishes
  • 1 handful mixed greens, spring mix


  • 2 cups basil, fresh; packed, stems removed
  • 3 tbsp pine nuts
  • 2 cloves garlic, peeled
  • 3 tbsp lemon juice
  • 4 tbsp nutritional yeast
  • 1/4 tsp salt, sea; plus more to taste
  • 4 tbsp olive oil
  • 3-6 tbsp water, to thin, if necessary


  • Prepare split peas. Add rinsed peas to water or broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 30-40 minutes, or until split peas have softened. Drain from water and let cool slightly.
  • Preheat oven to 425 degrees Fahrenheit and line a baking tray with parchment paper. Add potatoes and drizzle with avocado oil. Sprinkle with sea salt and pepper. Roast potatoes 30-25 minutes, or until golden and fork tender. Remove from oven and let cool to room temperature.
  • Prepare pesto: add all pesto ingredients (except for water) to a food processor. Pulse until mixture is incorporated and broken down. If the mixture is too thick, add in a tablespoon or two of water.
  • Prepare pesto potato salad: in a large bowl combine cooked split peas, potatoes, radishes, spring greens, and pesto. Mix to combine.
  • Serve potato salad at room temperature, or cover and refrigerate. If refrigerating, don’t add the spring greens until just before serving.