I so enjoy this summer salad. The key here is to make the crispy potatoes — I love how the potatoes stay crunchy even after being dressed.

Spread on a slice of bread, tossed into a salad, used as a base for your pasta sauce, my golly, this pesto is a star. Be ready to be sneaking back to the fridge for a spoonful. The combination of that earthy-sweet tomato with the spiciness of the garlic, and the brightness from the lemon… it’s a winner.

Extra kale in the fridge? Not quite sure what to do with it? Make Pesto! A delicious way to eat your greens.

Pesto, to me, is one of the most versatile sauces. Wait, is it a sauce? Or is it a dip? I actually don’t know what I would classify it as, other than a combination of ingredients that have the possibility to be simply delicious. As controversial as it may be, basil pesto, while very good, is not my favorite. Have dried tomatoes? Make dried tomato pesto. Garlic scapes, stinging nettle, or in this case, pea sprouts… give it a try.

I love garlic with a passion — vampires beware. This pesto might be a little bold to eat by the spoonful (though you’ll probably catch me doing just that), but tossed with roasted vegetables or stirred into freshly cooked pasta, it’s absolutely divine. Try spreading it on a warm slice of bread… that loaf won’t last long.

A few tips for this recipe: If you cannot find fresh nettles, you can substitute spinach, or your favorite dark greens. Also, make sure you wring out as much water as possible from the cooked nettles.