Pesto Potato Salad
You might have guessed by now that I am a BIG pesto fan! I love it on EVERYTHING!! Serve this delicious Summer salad warm or cold alongside your favorite BBQ!
Servings: 10
Ingredients
- HOMEMADE BASIL PESTO :
- 1/3 c. toasted pine nuts
- 2 c. fresh basil leaves packed
- 3 med. cloves garlic minced
- 1/2 c. Extra virgin olive oil
- 1 T. lemon juice
- 1/2 c. fresh grated Parmesan cheese
- POTATO SALAD :
- 2 1/2 - 3 lbs Red potatoes diced
- 1 (10.5 oz.) cont. cherry or grape tomatoes
- 1 (8 oz.) container Ciliegine (small mozzarella balls)
- 1/4 c. toasted pine nuts
- Salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- BASIL PESTO: Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally, until they begin to brown and give off a nutty aroma, about 2 to 3 minutes. Set aside to cool.
- Combine the toasted pine nuts and basil in a food processor, pulse a few times. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- POTATO SALAD: Place diced potatoes into a large pot. Cover with cold water and 1 teaspoon of salt. Bring to a boil over medium-high heat, reduce heat and simmer for 5-10 minutes, until potatoes are fork tender, drain and cool.
- In a large bowl, gently toss together cooled potatoes, tomatoes, mozzarella balls, pine nuts and pesto until combined. Season with salt and pepper to taste. Pour into a serving bowl and garnish with fresh basil leaves. Refrigerate until ready to serve.
Speak Your Mind