Description
This Garden Basil Pesto Potato Salad is a fresh, vibrant twist on the classic potato salad. Featuring tender new potatoes coated in a fragrant homemade basil pesto, toasted pine nuts, Parmesan cheese, and a hint of lemon juice, this dish offers bright flavors perfect for spring and summer gatherings. It’s easy to prepare in about 30 minutes and serves six, making it a delicious and crowd-pleasing side dish.
Ingredients
Scale
Potatoes
- 1 lb new potatoes (Yukon Gold or red)
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
Additional
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare Potatoes: Wash and cut the new potatoes into bite-sized pieces. Boil them in salted water for 10-15 minutes or until fork-tender. Drain and allow the potatoes to cool.
- Make Basil Pesto: In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Blend until coarsely combined, then gradually add the extra virgin olive oil while processing until the mixture becomes smooth and well emulsified.
- Combine Potatoes with Pesto: Place the warm potatoes in a large bowl and toss them thoroughly with the freshly made basil pesto until every piece is evenly coated.
- Season the Salad: Drizzle the freshly squeezed lemon juice over the coated potatoes. Season with salt and pepper to your taste, then mix well to incorporate the flavors evenly.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and the salad to chill before serving. This enhances the taste and texture for a refreshing experience.
Notes
- You can substitute pine nuts with walnuts or almonds if preferred.
- Using warm potatoes helps the pesto flavor absorb better.
- This salad is best served chilled but can be served at room temperature if preferred.
- To make it vegetarian, ensure the Parmesan cheese is vegetarian-friendly or substitute with a vegan cheese alternative.
- Store leftovers covered in the refrigerator for up to 3 days.
