A different way to have your potato salad. This recipe has been featured on the ''Healthy Appetite with Ellie Krieger'' show!
Ingredients
- 1 1/2 pounds small red potatoes
- 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1/3 cup Basil Pesto, recipe follows
- Salt and pepper
- Basil Pesto:
- 1/4 cup pine nuts
- 1 clove garlic
- 3 cups fresh basil leaves, loosely packed
- 1/4 cup grated Parmesan
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- Salt and pepper
Instruction
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact.
- Set them aside until they are cool enough to handle.
- Quarter the potatoes and put them in a large bowl.
- Add the peppers and the pesto and toss gently to combine.
- Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
- In a food processor, process the pine nuts and the garlic until minced.
- Add the basil, Parmesan cheese and lemon juice and process until finely minced.
- With processor on, slowly pour the oil down the food chute.
- Process until well blended.
- Season with salt and pepper, to taste.
