Pesto potato salad

Pesto potato salad

Based on 12 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"We know pesto loves carbs, so to me, the next logical step after pasta, is potatoes! Inspired by pasta alla Genovese, here, a classic pesto meets creamy new potatoes. Be sure to blend a super saucy pesto (remember olive oil is your friend) and make sure that you toss it with the potatoes only right before serving to avoid the pesto going from bright green to something a bit more dull."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1 kg
new potato
15 g
pine nuts
50 g
basil
20 g
parsley
1
lemon
20 g
Parmesan cheese
1 clove
garlic
160 ml
olive oil
salt
pepper
Parmesan cheese (for serving)
MetricImperial

Utensils

pot (large, with lid), colander, frying pan (small), cooking spoon, fine grater, liquid measuring cup, immersion blender, bowl (large)

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

simple-homemade-pesto

Homemade pesto

how-to-grate-cheese

How to grate cheese

how-to-cook-potatoes

How to cook potatoes

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal1160
Fat82 g
Protein17 g
Carb98 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Pesto potato salad

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!