Pesto Potato Salad
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Pesto Potato Salad
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins
Ingredients
2 kg potatoes, cut into quarters
1 bunch of basil
1 bunch of parsley
2 garlic cloves
2 tbsp roasted pine nuts
1 green chili
2 tbsp grated parmesan
½ cup Squeaky Gate extra virgin olive oil
Salt
Method
Add the potatoes to a large pot of cold water and add a good pinch of salt. Cook until the potatoes are tender.
In a mortar and pestle, pound the garlic with a pinch of salt into a paste. Add the green chili and pound until smooth. Add the pine nuts. Add the basil leaves and pound until a paste forms. Add the Parmesan and mix through. Add the oil and season with salt. Mix into a loose paste.
Once the potatoes are boiled, strain them and place them into a large bowl. Pour in the pesto and toss to coat the salad in the dressing. For best results, do this while the potatoes are still hot.
Serve the potatoes on a large tray or platter. Top with extra basil leaves and some grated Parmesan.
