Pesto Potato 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.
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
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.
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.
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