Description
This Garden Basil Pesto Potato Salad combines tender new potatoes with a fresh, vibrant basil pesto made from toasted pine nuts, Parmesan cheese, garlic, and extra virgin olive oil. Enhanced with a splash of lemon juice, this refreshing salad is perfect for summer gatherings or as a flavorful side dish any time of year.
Ingredients
Scale
Potato Salad
- 1 lb new potatoes (Yukon Gold or red), washed and cut into bite-sized pieces
Basil Pesto
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/3 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Wash and cut new potatoes into bite-sized pieces. Boil them in salted water for 10-15 minutes until fork-tender. Drain and let cool slightly.
- Make the Basil Pesto: In a food processor, blend the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Gradually add the extra virgin olive oil while processing until the mixture is smooth and well combined.
- Combine Potatoes and Pesto: In a large bowl, toss the warm potatoes with the prepared basil pesto, ensuring they are evenly coated with the sauce for maximum flavor.
- Add Lemon Juice and Season: Squeeze freshly squeezed lemon juice over the potato salad and season with salt and pepper to taste. Mix gently to incorporate the flavors evenly.
- Chill and Serve: Cover the potato salad and refrigerate for at least one hour before serving to allow the flavors to meld and the salad to chill for a refreshing taste.
Notes
- For a nuttier flavor, you can substitute pine nuts with walnuts or almonds.
- If Parmesan cheese is unavailable, Pecorino Romano can be used as an alternative.
- This salad is best served chilled but can be eaten at room temperature if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To make it vegan, replace Parmesan cheese with nutritional yeast and ensure the pesto contains no animal products.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Blending, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 8 mg
