Pesto Potato Salad

By Nicola JaffreyRecipes
Pesto Potato Salad
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Pesto Potato Salad

Recipe by Embody NutritionCourse: Dinner
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 1kg Small potatoes

  • 1 cup fresh basil*

  • 1/3 cup pine buts

  • 3 tbs parmesan cheese

  • ½ tsp salt

  • 1 clove garlic

  • Juice of half a lemon

  • 60ml olive oiltttttttt

  • 1tbs mayonnaise

  • Zest of 1 lemon

  • Pepper

Method

  • Boil the kettle and add water into a saucepan over high heat. While boiling the water, chop the potatoes in half until they are all are roughly the same size. Then add to the boiling water and cook until soft (around 15 min).
  • Meanwhile, combine basil, pine nuts, parmesan cheese, salt, garlic, lemon juice in a blender and blend until combined. Add olive oil to mixture and blend until smooth.
  • Once the potatoes are cooked through, drain in a colander and run them under some cold water to cool them down. Place in a large bowl and add mayonnaise, pesto, lemon zest and black pepper to season.
  • Using salad servers, mix gently to combine, being careful to not break the potatoes. Top with extra pine nuts and some basil leaves.

Notes

  • Although traditional pesto is made with basil, you can swap this out and use rocket/kale/spinach or a mixture of the above to make the pesto. Similarly, instead of pine nuts, almonds can also be used to make the pesto. So, feel free to use up whatever leftover greens or nuts you have in your cupboard!