Walnut Pesto Potato Salad

Walnut Pesto Potato Salad
Author: CL
Serves: 4-6
  • 675 g yellow-fleshed baby potatoes, scrubbed
  • 1-1/3 cups (325 mL) lightly packed fresh basil leaves
  • 1/3 cup (75 mL) chopped walnuts, toasted
  • 1/4 cup (60 mL) grated parmesan cheese
  • 1/4 tsp (1 mL) lemon zest
  • 4 tsp (18 mL) lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt
  • Pinch pepper
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) chopped fresh chives
  1. In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 tbsp cooking liquid. Let cool enough to handle; peel and set aside.
  2. Meanwhile, in food processor, pulse together basil, all but 1 tbsp of the walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture becomes coarse paste; scrape down side. With motor running, add oil and reserved cooking liquid in thin, steady stream until smooth.
  3. Toss potatoes with pesto and half of the chives to coat. Top with remaining chives and reserved walnuts.


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