Description
Garden Basil Pesto Potato Salad is a refreshing and vibrant dish that’s perfect for summer gatherings. Featuring creamy baby potatoes coated in a fragrant basil pesto, this salad offers a delightful blend of textures and flavors. Easy to prepare, it’s not just a side dish; it can stand alone as a light meal. Ideal for picnics or barbecues, this potato salad will be the highlight of your table!
Ingredients
Scale
- 1 lb baby potatoes (red or yellow)
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts (toasted)
- ½ cup extra virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a food processor, combine basil leaves, Parmesan cheese, toasted pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. Gradually drizzle in olive oil until smooth.
- In a large mixing bowl, toss warm potatoes with the prepared pesto until evenly coated.
- Adjust seasoning with additional salt or lemon juice if desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg