Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fresh pesto and potato salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
This Pesto Potato Salad is mayo free, and uses a lemony basil pesto. The pesto includes plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt. You can even toss in some hard boiled eggs for a bit of extra protein.
Fresh pesto and potato salad is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Fresh pesto and potato salad is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have fresh pesto and potato salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fresh pesto and potato salad:
- Prepare Enough potatoes for everyone
- Take 50 g or so of fresh basil leaves
- Prepare Clove garlic
- Take Good sprinkle of pecorino
- Prepare Good sprinkle of Parmesan
- Make ready Handful pine nuts
- Get Glug of olive oil
- Take Pinch salt
And I just have to throw out a little brag again - the green beans and basil for this recipe came straight from Dave's fabulous backyard garden! Special equipment: large sheet pans, food processor. Use good extra virgin olive oil for the pesto. It makes a big difference in taste.
Instructions to make Fresh pesto and potato salad:
- Boil potato in its jacket. Leave to cool. When cooled, peel, slice and arrange on a plate
- Wash and dry basil. Put all pesto ingredients into a blender or chopper. Whizz up to make your pesto, add salt if needed
- Pour pesto on top of potatoes, finish with some pine nuts, Parmesan and basil to garnish :)
About This Creamy Pesto Potato Salad. Let's ditch the soggy mayo blob for a bright, zesty pesto potato salad that shouts summer. I blended peppery arugula, basil, and almonds in my trusty food processor, then tossed the resulting pesto sauce over potatoes that I lightly boiled on the stove. To add extra green and incorporate even more of summer's bounty, I folded in quickly blanched green. Drain, hold briefly under cold running water to stop beans.
So that’s going to wrap this up with this special food fresh pesto and potato salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
