Walnut Pesto Potato Salad Walnut Pesto Potato Salad

Food styling by Noah Witenoff | Prop styling by Sabrina Linn Image by: Jeff Coulson

With a nod to classic Italian pesto, this version is made using walnuts and basil and is a perfect dressing for boiled potatoes. Serve with grilled fish, chicken or steak.

  • Prep time 15 minutes
  • Total time 30 minutes

Ingredients

  • 675 g yellow-fleshed baby potatoes scrubbed
  • 1 1/3 cup lightly packed fresh basil leaf
  • 1/3 cup chopped walnuts toasted
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • pinch pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh chive

Method

In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 tbsp cooking liquid. Let cool enough to handle; peel and set aside.

Meanwhile, in food processor, pulse together basil, all but 1 tbsp of the walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture becomes coarse paste; scrape down side. With motor running, add oil and reserved cooking liquid in thin, steady stream until smooth.

Toss potatoes with pesto and half of the chives to coat. Top with remaining chives and reserved walnuts.

Makes 4 to 6 servings. 

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 332 mg
  • Sugars 1 g
  • Protein 4 g
  • Calories 184.0
  • Total fat 12 g
  • Potassium 346 mg
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g

%RDI

  • Iron 6.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 6.0
  • Vitamin C 22.0
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Lunch & Dinner

Walnut Pesto Potato Salad

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