Description
Garden Basil Pesto Potato Salad is a refreshing and vibrant twist on the traditional potato salad that combines fluffy, tender potatoes with a homemade basil pesto. Perfect for summer gatherings, picnics, or casual dinners, this dish not only dazzles with its colorful presentation but also delights the palate with its rich flavors. With minimal effort, you can create a show-stopping salad that friends and family will rave about!
Ingredients
Scale
- 1 lb new potatoes (Yukon Gold or red)
- 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
- Wash and cut new potatoes into bite-sized pieces. Boil in salted water for 10-15 minutes until fork-tender. Drain and let cool.
- In a food processor, blend basil, pine nuts, Parmesan cheese, and garlic. Gradually add olive oil while processing until smooth.
- In a large bowl, mix warm potatoes with pesto until evenly coated.
- Squeeze lemon juice over the salad and season with salt and pepper to taste.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg