Garden Basil Pesto Potato Salad

Name: Garden Basil Pesto Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb new potatoes; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts (lightly toasted); 1/3 cup extra virgin olive oil; 2 tbsp freshly squeezed lemon juice; Salt and pepper to taste

Published: June 11, 2025

by Jake Thompson

Why You'll Love This Recipe

This Garden Basil Pesto Potato Salad is incredibly easy to whip up, even for kitchen novices
The flavor combo is refreshing and rich, making it a crowd-pleaser at any event
Its vibrant colors add visual appeal to your table spread while being versatile enough to complement grilled meats or stand alone as a light meal

The reactions from my family when they took their first bites were priceless, let’s just say there were no leftovers that day.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Basil: Look for bright green leaves; they should feel soft and fragrant, signaling freshness.
New Potatoes: Use small new potatoes for their creamy texture; they cook quickly and absorb flavors beautifully.
Parmesan Cheese: Grate fresh Parmesan for the best flavor; pre-packaged can’t compete with its nutty richness.
Pine Nuts: Lightly toast them before adding for an extra layer of flavor, trust me on this one!
Olive Oil: Use high-quality extra virgin olive oil; it enhances the pesto’s taste like nothing else will.
Lemon Juice: Freshly squeezed lemon juice brightens up the dish; don’t even think about using bottled stuff here.
Salt and Pepper: Essential seasonings to enhance all those lovely flavors; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Orange Muffins Recipe recipe.

Let’s Make it together

First things first: let’s prepare those potatoes! Begin by scrubbing your new potatoes under cool water until they’re squeaky clean. Cut them in half or quarters depending on their size, aiming for uniform pieces helps them cook evenly. Now, toss them into a large pot of salted boiling water and cook until fork-tender but not mushy, about 15 minutes should do it.

While those little gems are cooking away, it’s time to whip up our garden-fresh basil pesto! In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and a splash of olive oil. Pulse until everything is finely chopped but still has some texture. Slowly drizzle in more olive oil while blending until you achieve a luscious consistency that’s not too thick but not soupy either. Don’t forget to taste! A pinch of salt and pepper usually does the trick. For more inspiration, check out this Baked Pesto Spinach Turkey Meatballs recipe.

Once those potatoes are perfectly tender (you’ll know they’re ready when they give way easily), drain them and let them cool slightly before transferring them to a big mixing bowl. Now comes the fun part, add in your freshly made basil pesto! Gently fold everything together until each potato piece is generously coated in that green goodness.

To finish off this delightful dish, squeeze some fresh lemon juice over the salad and give it another gentle mix. The acidity brightens all those flavors beautifully! Serve immediately for warm comfort or refrigerate for an hour if you prefer it chilled, the choice is yours. fresh Grilled Corn Avocado Pasta Salad.

For serving suggestions: garnish with additional Parmesan shavings or even some cherry tomatoes for an extra pop of color! Enjoy your Garden Basil Pesto Potato Salad at picnics, barbecues, or as a side dish during family dinners, trust me; it’ll steal the show every time! unique Crispy Dill Pickle Potato Salad.

You Must Know

This Garden Basil Pesto Potato Salad bursts with flavor, combining creamy potatoes with fragrant basil pesto
It’s a crowd-pleaser at picnics and barbecues, bringing vibrant colors and rich aromas to your table
Perfect for summer gatherings or as a delightful side dish any time of year

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then prepare the pesto while they cool. This sequence ensures everything blends beautifully without wasting time.

Add Your Touch

Feel free to customize by adding cherry tomatoes or roasted garlic for extra depth. Different nuts can also enhance your pesto’s flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy chilled, but you can gently reheat if preferred.

Chef's Helpful Tips

Use waxy potatoes like Yukon Gold for a creamy texture
Always taste and adjust seasoning in your pesto before mixing it with potatoes
Fresh basil makes all the difference in achieving a vibrant flavor profile

Sharing this recipe reminds me of summer BBQs when my friends raved about my potato salad, thinking I was some culinary genius. It turns out, it’s just simple ingredients done right!

FAQ

What type of potatoes work best for this salad?

Waxy potatoes like Yukon Gold or red potatoes yield the best creamy texture.

Can I use store-bought pesto instead?

Absolutely! Store-bought pesto saves time but may lack freshness compared to homemade.

How long will this potato salad last in the fridge?

It stays fresh in the fridge for about three days when stored properly.

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📖 Recipe Card