Summer Pesto Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 lbs. petite red potatoes, quartered or chopped into a uniform size, leave the skins on)
  • 3 banana chile peppers (or any other bell or mild pepper that you like), seeded and finely chopped
  • ⅔ cup basil pesto (recipe included below in the Instructions)
  • Sea salt and fresh ground pepper, to taste
FOR THE PESTO (Note: This makes at least a double batch of pesto)
  • ½ pine nuts
  • 3 cloves garlic, peeled
  • 6 cups fresh basil leaves
  • ½ cup grated parmesan cheese
  • Zest and juice of one lemon
  • ½ cup extra virgin olive oil
  • Sea salt & freshly ground pepper, to taste
Instructions
  1. Place the chopped potatoes in a large pot, just cover them with cold water, place the top on the pot and place over high heat.
  2. Bring the pot to a boil, reduce heat to a simmer, salt the potatoes and then let the potatoes simmer for 10-15 minutes or until fork-tender.
  3. Drain the potatoes in a colander or strainer.
  4. Cover a large baking sheet or sheet pan with aluminum foil and then pour the potatoes on it in a single layer.
  5. Place baking sheet with potatoes in a freezer for about 30 minutes. This helps to keep the potatoes from crumbling when tossing with the pesto.
  6. While the potatoes are cooling, prepare the pesto.
  7. Begin by toasting the pine nuts. Place the pine nuts in a small skillet over medium heat. Toast for 3-4 minutes stirring frequently so that they brown on all sides. Remove from heat.
  8. Place garlic cloves in the food processor bowl. Pulse a few times to finely chop. Scrape down the sides.
  9. Add toasted pine nuts to the food processor and process until fully chopped into a thick paste.
  10. Add basil, parmesan, lemon zest and lemon juice to the food processor. Turn on and process completely. Scrape down the sides.
  11. Turn the food processor back on, and slowly stream the olive oil.
  12. Season with salt and pepper.
  13. Toss chilled potatoes, chopped peppers and ⅔ cup of pesto in a large mixing bowl. Check seasonings and add more salt and/or pepper, if needed.
  14. Served chilled or room temperature.
Notes
This recipe makes at least double the amount of pesto that you will need. Freeze the remainder in ice cube trays for later use. Here is a post that explains that process: How to Freeze Pesto
Recipe by Becky's Best Bites at https://beckysbestbites.com/summer-pesto-potato-salad/