Description
Garden Basil Pesto Potato Salad is a delightful dish that transforms simple ingredients into a flavorful masterpiece. Bursting with the freshness of basil and the creaminess of new potatoes, this salad is perfect for summer gatherings, picnics, or as a vibrant side dish. With its rich aromas and colorful presentation, it will undoubtedly impress your guests and become a go-to recipe for any occasion.
Ingredients
Scale
- 1 lb new potatoes
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (lightly toasted)
- 1/3 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Scrub new potatoes under cool water and cut them into halves or quarters for even cooking. Boil in salted water until fork-tender, about 15 minutes. Drain and let cool.
- In a food processor, combine basil, toasted pine nuts, Parmesan, and a splash of olive oil. Pulse until finely chopped but textured. Gradually add more olive oil while blending to achieve desired consistency. Season with salt and pepper.
- In a large bowl, gently fold the pesto into the cooled potatoes until well coated. Add lemon juice and mix gently.
- Serve immediately warm or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 1g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg