Description
This refreshing Garden Basil Pesto Potato Salad combines the earthy flavors of tender Yukon Gold potatoes with a vibrant, homemade basil pesto. Perfect for summer picnics, family gatherings, or cozy dinners, this dish bursts with flavor and is incredibly easy to prepare. Serve it warm or cold as a delightful side or light main course that will impress at any gathering.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts (toasted)
- ⅓ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves (minced)
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
- Gradually add olive oil while blending until smooth. Stir in lemon juice and season with salt and pepper.
- Cut cooled potatoes into bite-sized pieces and combine with the pesto in a large bowl. Gently mix until well-coated.
- Serve immediately or refrigerate for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg