Preheat your oven to 425°F (220°C). Wash the peewee potatoes thoroughly.

Toss the cleaned potatoes with olive oil, salt, and pepper. Spread on a half sheet pan in a single layer and roast for 15 minutes.

Add the sliced red spring onions on top of the potatoes and roast for an additional 25 minutes.

In a large bowl, combine the arugula, radishes, and remaining green onion parts.

In a food processor, combine arugula, basil, chives, garlic, pine nuts, cheese, lemon zest, lemon juice, and honey. Blend while drizzling in olive oil until smooth.

Once the potatoes and onions are cool, combine them with the arugula and radish mixture, then fold in the pesto.

Serve the salad warm or at room temperature.