Begin by washing and cutting your baby potatoes in half, ensuring they’re all about the same size for even cooking. Boil them in salted water for 15-20 minutes until tender but firm.

Once your potatoes are cooked to perfection, drain them in a colander and let them cool for about 10 minutes.

In a food processor, combine fresh arugula, garlic, nuts, Parmesan cheese, and olive oil. Pulse until smooth, adding a splash of lemon juice for brightness and zest.

In a large mixing bowl, gently toss the cooled potatoes with the arugula pesto until every piece is evenly coated.

Add salt and pepper as desired, tasting along the way to ensure the flavors are just right.