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Basil Pesto Potato Salad is a delightful dish that beautifully marries the creaminess of tender potatoes with the vibrant, aromatic flavors of fresh basil pesto. This salad stands out not only for its appealing taste but also for its visual allure, boasting a medley of colors and textures that can brighten any table. Whether you are hosting a summer barbecue, attending a potluck, or simply looking for a refreshing side dish to elevate your weeknight dinner, this recipe is both versatile and crowd-pleasing.

Basil Pesto Potato Salad

Elevate your next gathering with a refreshing Basil Pesto Potato Salad that combines the creamy texture of baby potatoes with vibrant, aromatic basil pesto. This versatile dish is perfect for summer barbecues, potlucks, or weeknight dinners. Made with fresh ingredients like cherry tomatoes and red onions, each bite bursts with flavor. Easy to prepare and visually appealing, it’s a crowd-pleaser sure to delight at any occasion. Discover how to create this delightful salad and impress your guests!
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Ingredients
  

1.5 pounds baby potatoes (such as Yukon Gold or red)

1 cup fresh basil leaves, packed

1/4 cup pine nuts (or walnuts)

2/3 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

1/2 cup cherry tomatoes, halved

1/4 cup thinly sliced red onion

Fresh basil leaves for garnish

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot and cover them with salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes or until they are fork-tender. Drain and allow to cool slightly.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, and lemon juice. Pulse until finely chopped.

      Emulsify the Pesto: While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste.

        Cut the Potatoes: Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size.

          Combine Ingredients: In a large mixing bowl, toss the warm potatoes with the basil pesto, ensuring each piece is well coated.

            Add Vegetables: Gently fold in the halved cherry tomatoes and sliced red onion, mixing carefully to avoid breaking the potatoes.

              Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, garnish with additional fresh basil leaves.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings