Description
A vibrant and fresh Garden Basil Pesto Potato Salad featuring tender new potatoes tossed in a homemade basil pesto made with toasted pine nuts, Parmesan, garlic, and olive oil, finished with a splash of lemon juice for bright flavor. This salad is perfect as a refreshing side dish for any meal.
Ingredients
Scale
Potatoes
- 1 lb new potatoes (Yukon Gold or red), washed and cut into bite-sized pieces
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
- Cook Potatoes. Wash and cut the new potatoes into bite-sized pieces. Boil them in salted water for 10-15 minutes until they are fork-tender, then drain and allow to cool.
- Prepare Pesto. In a food processor, blend the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Gradually add the extra virgin olive oil as it processes, blending until the pesto is smooth and well combined.
- Toss Potatoes with Pesto. In a large bowl, mix the warm, cooked potatoes with the freshly made pesto, ensuring all pieces are evenly coated with the flavorful sauce.
- Add Lemon and Season. Squeeze the freshly squeezed lemon juice over the potato salad. Season with salt and pepper to taste, mixing gently to combine all the flavors.
- Chill and Serve. Cover the salad and refrigerate for at least one hour before serving, allowing the flavors to meld and the salad to chill.
Notes
- Use new potatoes such as Yukon Gold or red potatoes for the best texture and flavor.
- To toast pine nuts, place them in a dry skillet over medium heat and cook until golden brown, stirring frequently to prevent burning.
- Adjust the amount of garlic and lemon juice according to your personal taste for a milder or more intense flavor.
- This salad can be made a day ahead; just keep it refrigerated and stir before serving.
- For a nuttier pesto, you can substitute or add walnuts instead of pine nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: Italian
