Description
This Garden Basil Pesto Potato Salad is a vibrant and fresh twist on the classic potato salad. Featuring tender new potatoes tossed in a homemade basil pesto made with toasted pine nuts, Parmesan cheese, garlic, and extra virgin olive oil, this salad is brightened with a splash of lemon juice and simple seasoning. Perfect for picnics, barbecues, or as a delightful side dish any time of the year.
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
Other
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare 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. Drain well and let them cool to room temperature.
- Make Basil Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Blend these together while gradually drizzling in extra virgin olive oil until the mixture reaches a smooth, creamy consistency.
- Combine Potatoes and Pesto: Place the warm, cooled potatoes into a large bowl. Pour the prepared pesto over the potatoes and gently toss until all pieces are evenly coated with the pesto sauce.
- Add Lemon Juice and Season: Squeeze freshly squeezed lemon juice over the coated potatoes. Season the salad with salt and freshly ground black pepper according to your taste preferences, and toss gently again to incorporate.
- Chill and Serve: Cover the potato salad and refrigerate for at least one hour before serving. This resting time allows the flavors to meld beautifully, enhancing the overall taste.
Notes
- For best flavor, use fresh basil leaves and freshly grated Parmesan cheese.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
- You can substitute walnuts or almonds if pine nuts are unavailable, though the flavor will vary slightly.
- This salad can be prepared a day ahead and stored refrigerated to deepen the flavors.
- Serve chilled or at room temperature for the best taste experience.
- Adjust salt and lemon juice to balance the flavors according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
