Pesto Salad

The versatility of the pesto is what makes it one of the most " wanted" items in the refrigerator. Spread it on a pizza or wrap, toss it into a salad or mix it in a pasta. Baste it over chicken or fish before roasting.It sure is a quick fix for a dish that has to be out together impromptu!

Though I have used pine nuts in this recipe, I know of people who use almonds and walnuts , because of their easier availability.

Made a potato pesto salad for a picnic lunch today.

Pesto Potato Salad

Pesto

3 cups packed fresh basil leaves

2-3 cloves chopped garlic

1/2 cup pine nuts

1/4 teaspoon black pepper

1/2 cup olive oil

1/2 cup Parmesan 

Salt 

Pulse. Together the basil leaves ,pine nuts and garlic.With the mixer still on, add the oil, seasonings and Parmesan.Process till well incorporated.

Boil in salted water 4 cups diced potatoes, skin on.

Drain when fork tender. Cool. Add 1/2 a finely sliced onion.Add pesto and mix well. Adjust seasoning. Sprinkle with extra Parmesan and crushed toasted nuts.