Pesto Potato Salad
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
36
Spice
37
Sweetness
50
Sourness
40
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
680 g
Red Potatoes (small)1
Salt1 cup
Pine Nut1 clove
Garlic1 cup
Grated Parmesan1 tbsp
Lemon Juice1 cup
Olive OilDirections:
1
Watch how to make this recipe
2
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
3
Set them aside until they are cool enough to handle
4
Quarter the potatoes and put them in a large bowl
5
Add the peppers and the pesto and toss gently to combine
6
Season with salt and pepper, to taste, and chill
7
Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes
8
In a food processor, process the pine nuts and the garlic until minced
9
Add the basil, Parmesan cheese and lemon juice and process until finely minced
10
With processor on, slowly pour the oil down the food chute
11
Process until well blended
12
Season with salt and pepper, to taste