• 2 lbs. small red new potatoes, scrubbed
  • 1/2 cup fresh curly parsley, finely chopped plus more for garnish
  • 1/3 cup fresh basil leaves, finely chopped
  • 1/4 cup Amazing Trio
  • 1/4 cup pine nuts
  • 3 garlic cloves, minced
  • 1/2 cup olive oil
  • 2 tsp. white balsamic vinegar
  • Sea salt and pepper, to taste
  • 1/4 tsp. curry
  • 1/4 tsp. chili powder


  1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.
  2. Meanwhile, in a food processor, combine parsley, basil, Coleman’s Mustard powder, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
  3. Drain potatoes; slice in half as soon as they’re cool enough to handle. Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.
  4. Garnish with additional parsley; serve chilled or at room temperature.