Pesto potato salad

Step 1/ 3

• 1 kg new potato
• salt

• pot (large, with lid)
• colander

Transfer potatoes to a pot and cover with cold water. Salt well and bring to a boil over high heat. Once boiling, reduce heat slightly, half cover, and simmer until potatoes are tender, approx. 15 min. Drain.

Step 2/ 3

• 15 g pine nuts
• 50 g basil
• 20 g parsley
• 1 lemon
• 20 g Parmesan cheese

• frying pan (small)
• cooking spoon
• fine grater

In the meantime, toast pine nuts in a dry frying pan until fragrant and browned, approx. 4 min, tossing often. Pluck the basil and parsley leaves from the stems and zest the lemon. Grate Parmesan cheese.

Step 3/ 3

• 1 clove garlic
• 160 ml olive oil
• salt
• pepper
• Parmesan cheese (for serving)

• liquid measuring cup
• immersion blender
• bowl (large)

Add basil, parsley, lemon zest, grated Parmesan, toasted pine nuts, garlic, and olive oil to a large measuring cup or jug and blend with an immersion blender until very smooth and saucy. Add lemon juice to taste and season with salt and pepper, then blend again. Combine with potatoes, toss well, and garnish with more shavings of Parmesan cheese. Enjoy!

Enjoy your meal!