PESTO POTATO SALAD
Steps:
- 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.
- 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.
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Chinecherem Ifeama
[email protected]This recipe is a keeper! The pesto potato salad was a perfect blend of flavors and textures. The potatoes were tender and the pesto was creamy and flavorful. I will definitely be making this again and again.
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[email protected]Yum!
Yahir Hernandez
[email protected]Easy and tasty! I made this recipe for my family and they loved it. The pesto added a nice richness to the salad and the potatoes were perfectly cooked. I will definitely be adding this to my regular rotation of recipes.
Saira Magsi
[email protected]The pesto potato salad was a delicious twist on a classic dish. I loved the pop of flavor from the pesto and the creamy texture of the potatoes. It was a perfect side dish for my grilled chicken. Will definitely make it again!
Yasir Mateen
[email protected]This pesto potato salad was a hit at my last potluck! Everyone raved about the unique and flavorful combination of pesto and potatoes. The salad was easy to make and came together quickly. I will definitely be making this again for my next gathering.