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Pesto potato salad is a delightful and refreshing dish that combines the earthy flavor of potatoes with the vibrant, aromatic qualities of pesto. This dish is perfect for warm weather gatherings, picnics, and barbecues, where its bright flavors can shine alongside grilled meats or serve as a standalone vegetarian option. The combination of creamy potatoes and zesty pesto creates a unique flavor profile that is both satisfying and invigorating.

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

Elevate your side dish game with this vibrant Pesto Potato Salad! Perfectly tender baby potatoes are combined with fresh basil pesto, colorful cherry tomatoes, and crisp green beans for a delightful blend of flavors and textures. This easy-to-make salad can be served warm or chilled, making it a versatile addition to any meal. Ideal for potlucks or gatherings, it's sure to impress your guests. Enjoy a taste of summer all year round!
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Ingredients
  

2 lbs baby potatoes (preferably a mix of red and yellow)

1 cup fresh basil leaves

1/3 cup pine nuts (or walnuts for a twist)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

3 cloves garlic

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 cut into 1-inch pieces

1/4 cup sliced black olives (optional)

Fresh basil leaves for garnish

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and cool slightly before halving them.

    Prepare the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the motor running, gradually drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.

      Blanch the Green Beans: In a separate pot, bring water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again after a few minutes.

        Combine Ingredients: In a large mixing bowl, add the halved potatoes, blanched green beans, cherry tomatoes, and black olives if using. Pour the prepared pesto over the salad and gently toss until everything is evenly coated.

          Serve: Transfer the salad to a serving dish. Garnish with extra basil leaves and a sprinkle of Parmesan cheese if desired. Serve this salad warm, at room temperature, or cold.

            Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings