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