Corn and Potatoes with Parsley Pesto

A medley of corn and potatoes enveloped in parsley pesto, best in late summer when fresh corn is at its most flavorful.

30 minveganPotatoCornBroccoliplant-basedsummerside dishsaladgluten-free

Combine the ingredients for the parsley pesto in a food processor. Process until the parsley is broken down into tiny bits. If need be, add a little more water. It should have the consistency of pesto.
Wash the potatoes well. If using small new potatoes, cut them in half. If using larger potatoes, cut into bite-sized chunks.
Combine the potatoes with just enough water to cover in a medium skillet and bring to a simmer. Lower the heat and simmer gently while preparing the corn.
Break the corn cobs in half. Stand each on its flat end and scrape off the kernels with a sharp knife.
Once the potatoes are nearly done, add the corn to the skillet and continue to cook them together until the potatoes are done and the corn is tender-crisp.
If you want this to be served at room temperature, transfer the corn and potatoes to a colander and rinse with cool running water. Then, make sure to drain well and transfer to a serving bowl. Or, if you want to serve warm just transfer to a serving bowl.
Toss the parsley pesto with the potatoes. Add the scallions and season with salt and pepper.
Serve warm or at room temperature.