Garden Basil Pesto Potato Salad

The sun-kissed aroma of fresh garden basil wafts through the air as you prepare a delightful dish that combines the earthy flavors of potatoes with the vibrant zest of homemade pesto. Picture biting into soft, tender potatoes, each morsel dancing with flavor, enhanced by the lush green notes of basil. zoodle pesto salad recipe This Garden Basil Pesto Potato Salad is more than just a side dish; it’s a celebration of summer’s bounty. For more inspiration, check out this fresh herbed tuna salad recipe.

As you gather around the table, laughter and joy fill the air, and that first bite transports you back to sunny picnics or family barbecues. With its creamy texture and aromatic punch, this salad is perfect for any occasion—from casual get-togethers to holiday feasts—promising an explosion of flavors that will have everyone asking for seconds.

I remember the first time I made this salad; my friends devoured it within minutes, leaving only a few potato scraps behind as evidence of its deliciousness. Greek yogurt potato salad.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Opt for small, firm potatoes for the best texture; they cook evenly and absorb flavors beautifully.
• Fresh Basil: Use vibrant green leaves; fresh basil brings a fragrant kick that dried variants simply cannot match.
• Pine Nuts: Lightly toast them for added depth; they contribute creaminess and crunch in each bite.
• Parmesan Cheese: Grate fresh cheese for maximum flavor; it adds richness and umami to the pesto.
• Olive Oil: Choose high-quality extra virgin olive oil; it enhances the pesto’s smoothness and flavor profile significantly.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; don’t skip this essential ingredient for balance.
• Salt & Pepper: Essential seasonings that elevate every component of your salad; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Potatoes: Begin by washing about 1 pound of baby potatoes thoroughly under cool water. Cut them into halves or quarters depending on their size to ensure even cooking.

Boil Those Beauties: Place the chopped potatoes in a large pot and fill with water until they are covered by about an inch. Add salt and bring to a boil over medium-high heat. Cook until tender, about 10-15 minutes.

Make Your Pesto Magic: While those little gems are boiling, throw 2 cups of fresh basil leaves into a food processor along with 1/4 cup toasted pine nuts and 1/2 cup grated Parmesan cheese. Pulse until coarsely chopped before slowly drizzling in 1/2 cup of olive oil until smooth.

Add Zesty Flavor: Squeeze one large lemon into your pesto mixture along with salt and pepper to taste. Blend again until everything is beautifully combined, creating a luscious green sauce.

Toss It All Together: Drain your cooked potatoes and let them cool slightly before tossing them gently in a large mixing bowl with your freshly made pesto. Make sure every potato gets coated generously!

Serve & Enjoy!: Transfer your sumptuous Garden Basil Pesto Potato Salad to a serving platter or bowl. dill pickle potato salad Garnish with extra pine nuts or basil leaves if desired. Serve warm or chilled – either way, it’s heavenly!

Now you’re ready to impress your guests with this delicious dish that’s easy enough for weeknight dinners but fancy enough for special occasions! Enjoy every flavorful bite!

Perfecting the Cooking Process

To achieve the best results, boil the potatoes until tender while preparing the pesto. Once done, combine everything gently to maintain the potato’s shape and texture.

Add Your Touch

Feel free to swap in different herbs like cilantro or parsley for a unique flavor. You can also add nuts or cheese for extra richness and texture.

Storing & Reheating

Store your potato salad in an airtight container in the fridge for up to three days. For serving, enjoy it cold without reheating to preserve freshness. For more inspiration, check out this chicken sausages with zucchini recipe.

I once made this Garden Basil Pesto Potato Salad for a summer picnic, and my friends couldn’t stop raving about it. avocado pasta salad recipe They even asked for extra helpings, which made my day!

FAQ

Can I use dried basil instead of fresh?

Dried basil won’t give the same fresh flavor; stick with fresh for best results.

How can I make this salad vegan?

Simply skip any cheese and use nutritional yeast for a cheesy flavor without dairy.

What potatoes work best in this recipe?

Waxy potatoes like red or Yukon gold are ideal due to their creamy texture when boiled.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Garden Basil Pesto Potato Salad

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• Author: Gordon Calloway
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Elevate your summer gatherings with this vibrant Garden Basil Pesto Potato Salad. Combining tender baby potatoes with a homemade basil pesto, this dish bursts with fresh flavors and creamy textures. Perfect for picnics, barbecues, or as a delightful side at any meal, it promises to impress guests and family alike.

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Ingredients

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• 1 lb baby potatoes
• 2 cups fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Juice of 1 large lemon
• Salt and pepper to taste

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Instructions

1. Wash the baby potatoes thoroughly and halve or quarter them for even cooking.
2. Boil the potatoes in salted water for 10-15 minutes until tender. Drain and let cool slightly.
3. In a food processor, combine basil leaves, toasted pine nuts, and grated Parmesan cheese; pulse until coarsely chopped.
4. Gradually drizzle in olive oil while blending until smooth. Add lemon juice, salt, and pepper; blend again to combine.
5. Gently toss the cooled potatoes with the pesto in a large bowl until evenly coated.
6. Serve warm or chilled, garnished with extra pine nuts or basil if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 345
• Sugar: 2g
• Sodium: 210mg
• Fat: 27g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg