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When it comes to summer gatherings, festive barbecues, or simply enjoying a delightful meal at home, a refreshing Pesto Potato Salad offers a unique and vibrant alternative to the traditional potato salad. This dish harmoniously combines the heartiness of tender baby potatoes with the aromatic freshness of homemade pesto, creating a flavor experience that is both satisfying and invigorating. The creamy texture of the potatoes contrasts beautifully with the herbaceous notes of basil, garlic, and Parmesan, making it a dish that pleases both the palate and the eye.

Pesto Potato Salad | Recipe | Vegetarian recipes healthy, Veggie recipes, Vegetarian dishes

Elevate your summer gatherings with this delicious Pesto Potato Salad! Featuring tender baby potatoes, fresh basil pesto, and a colorful mix of cherry tomatoes and green beans, this dish is as vibrant as it is tasty. The creamy, flavorful pesto packs a punch with Parmesan and toasted pine nuts, making every bite irresistible. Perfect for BBQs or potlucks, this chilled salad can be prepped ahead of time, allowing the flavors to meld beautifully. Enjoy a refreshing side that everyone will love!
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Ingredients
  

2 pounds baby potatoes (red or yellow), halved

1 cup fresh basil leaves

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (toasted)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup green beans, trimmed and blanched

1/4 cup scallions, chopped

Instructions
 

Cook the Potatoes: Place the halved baby potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and simmer until fork-tender, about 10-15 minutes. Drain and let the potatoes cool slightly.

    Make the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, salt, and pepper. Pulse until combined. With the processor running, slowly pour in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if needed.

      Combine Ingredients: In a large bowl, add the cooled potatoes, halved cherry tomatoes, blanched green beans, and chopped scallions. Gently fold in the pesto, ensuring all ingredients are well-coated.

        Chill and Serve: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a delightful side dish.

          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6