Description
This vibrant Garden Basil Pesto Potato Salad is a fresh and flavorful twist on the classic potato salad. Featuring tender new potatoes coated in a homemade basil pesto made from fresh basil leaves, toasted pine nuts, Parmesan cheese, and garlic, it’s brightened with lemon juice and perfect for summer gatherings or as a delicious side dish any time of year.
Ingredients
Scale
Potatoes
- 1 lb new potatoes (Yukon Gold or red)
Pesto Sauce
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/3 cup extra virgin olive oil
Seasoning
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Wash and cut new potatoes into bite-sized pieces. Boil them in salted water for 10 to 15 minutes until they are fork-tender. Drain thoroughly and allow them to cool.
- Make the Basil Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. While processing, gradually drizzle in the extra virgin olive oil until the mixture becomes smooth and emulsified.
- Combine Potatoes and Pesto: In a large bowl, toss the warm, cooked potatoes with the basil pesto until every piece is evenly coated with the sauce.
- Add Lemon and Season: Drizzle freshly squeezed lemon juice over the salad. Season with salt and freshly ground pepper to taste, mixing gently to combine all flavors.
- Chill and Serve: Cover the potato salad and refrigerate it for at least one hour. This resting time allows the flavors to meld beautifully before serving.
Notes
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- Use baby Yukon Gold or red potatoes for the best texture and flavor.
- Parmesan cheese can be substituted with a vegetarian hard cheese if preferred.
- This salad can be made a day ahead and refrigerated for deeper flavor.
- For a nut-free version, omit pine nuts and increase garlic and Parmesan slightly.
