Pesto Potato Salad

Ingredients:

• * 2 c lightly packed basil
• * 1/2 c olive oil
• * 2 clove garlic
• * 3/4 c brazil nut
• * 1/2 c grated parmesan cheese, or nutritional yeast for vegan version
• * 1/4 tsp sea salt

Instructions:

1. In a blender or food processor, start by adding the garlic, brazil nuts, basil and cheese, start blending and slowly add the olive oil until mixture starts to become smooth, add salt and pepper.
2. Boil water for the potatoes and cook until tender. Allow potatoes to cool before proceeding.
3. Mix the pesto and mayonnaise together, or leave the mayonnaise out for vegan
4. Add the cooled potatoes, kale, chard and onion to a large bowl and incorporate the pesto-mayonnaise until everything is well coated. I like to use my hand and mash the potatoes up a bit so that they absorb the most sauce.

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