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Pesto and Egg Potato Salad
- 6 large eggs
- 2 pounds baby potatoes
- 1/3 cup pine nuts
- 1 cup frozen peas
- 1 cup fresh basil leaves
- generous 1/2 cup fresh parsley
- 2/3 cup fresh grated Parmesan cheese
- 2 cloves garlic, minced or crushed
- 1 cup good quality olive oil
- 1 teaspoon balsamic vinegar
- 1/2 cup fresh mint, finely chopped
- sea salt and fresh cracked black pepper to taste
Directions:View on Lisa's Kitchen
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