Garden Basil Pesto Potato Salad
This Garden Basil Pesto Potato Salad is a vibrant summer dish that combines the creaminess of tender potatoes with the aromatic freshness of homemade basil pesto. Each bite offers a delightful burst of flavors, making it a perfect side for barbecues or picnics. With minimal preparation, this colorful salad not only pleases the palate but also adds visual appeal to any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs small waxy potatoes (e.g., Yukon Gold or red)
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: Wash and boil the potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly before cutting into quarters.
- Make the Pesto: In a food processor, blend basil leaves, pine nuts, garlic, and Parmesan until finely chopped. Gradually add olive oil while blending until smooth.
- Add Lemon: Stir in freshly squeezed lemon juice and adjust seasoning with salt and pepper.
- Combine: Toss warm potatoes with pesto until well coated.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://homechefrecipes.com/garden-basil-pesto-potato-salad/