Pesto Potato Salad
This recipe puts a twist on basic potato salad by tossing boiled red potatoes in an in-season basil pesto sauce. Throw in some chopped red and yellow peppers for a color boost and added crunch.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pound | small red potato |
| 1 | yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup) |
| 1 | red pepper, cored, seeded and coarsely chopped (about 3/4 cup) |
| 1/3 cup | basil pesto, recipe follows |
| salt and pepper | |
| 1/4 cup | pine nuts |
| 1 clove | garlic |
| 3 cups | fresh basil leaves, loosely packed |
| 1/4 cup | grated parmesan |
| 1 tablespoon | lemon juice |
| 1/4 cup | olive oil |
| salt and pepper |
Directions:
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
Basil Pesto:
Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Source: foodnetwork.com
