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Photo of Pesto-Potato salad by Prema Vaidyanthan at BetterButter
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Pesto-Potato salad

Apr-18-2017
Prema Vaidyanthan
30 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Pesto-Potato salad RECIPE

Boiled potatoes sauteed with homemade pesto which is just an Italian chutney with fresh herbs, garlic, nuts and olive oil

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Italian
  • Boiling
  • Sauteeing
  • Salad
  • Healthy

Ingredients Serving: 2

  1. Potatoes 6 med
  2. Blanched large cabbage leaves 2-4
  3. For the pesto:
  4. Basil leaves fresh 1 cup (heaped)
  5. Pine nuts 1/3 cup ( roasted )
  6. Garlic 3-4 pods ( halved)
  7. Olive oil 2 tbsp
  8. Salt to taste
  9. For Garnish :
  10. Pumpkin seeds 1-2 tablespoon
  11. Parmesan cheese 1 tbsp (optional)

Instructions

  1. Heat a pan with enough water to cook potatoes.
  2. Add salt
  3. Cut potatoes into 2-4 pieces each
  4. Add to pan when water is boiling.
  5. Boil till potatoes are cooked but firm
  6. Remove immediately, rinse in cold water and drain.
  7. Peel them and chop into bite-size cubes.
  8. Adjust salt to taste and keep aside.
  9. Blanch the cabbage leaves in salted water
  10. Pesto:
  11. Clean basil leaves and chop roughly
  12. Roast pine nuts till aromatic
  13. Add both to a mixer with salt, garlic and olive oil
  14. Grind to a coarse, chunky paste.
  15. Heat a pan, add pesto, sauté till warm.
  16. Add cubed potatoes and mix gently.
  17. Put off gas once potatoes are warm.
  18. Mix till the potatoes are well coated with the pesto.
  19. Place the cabbage leaves in a bowl
  20. And the potatoes on top
  21. Garnish with roasted pumpkin seeds
  22. Sprinkle with the Parmesan cheese
  23. Serve warm or cold

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