Pesto Potato Salad

By admin  |  August 13, 2012  | 

5 pounds small red potatoes
2 medium red bell peppers, seeded and coarsely chopped
2 medium yellow bell peppers, seeded and coarsely chopped
3/4 cup basil pesto (recipe follows)
Salt and freshly ground black pepper to taste

Put potatoes in a large steamer basket over 2 inches of boiling water and steam until just cooked through but skins intact. Drain and set aside. When cool enough to handle, quarter and put in a large bowl. Add peppers and pesto and gently toss to combine. Season liberally with salt and pepper. Refrigerate until cooled. Store in airtight container for up to 3 days. Serves 12 to 16.

Basil Pesto:

1/4 cup toasted pine nuts
1 large garlic clove
3 cups lightly packed basil leaves
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

In a food processor, process pine nuts and garlic until minced. Add basil leaves, Parmesan and lemon juice and process until finely chopped. With the machine running, slowly poor olive oil in a steady stream until well blended. Season with salt and pepper.

“Red, White & Blues,” July/August 2011
The Delta Magazine Cookbook

Bookmark the permalink.

Comments are closed.


error: