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When it comes to summer gatherings or casual weeknight dinners, few dishes stand out quite like a vibrant basil pesto potato salad. This refreshing salad combines the hearty texture of baby potatoes with the bright, aromatic flavors of homemade basil pesto, creating a culinary experience that is both satisfying and invigorating. Perfect for picnics, barbecues, or as a side dish for any meal, this salad showcases the beauty of fresh ingredients and the joy of seasonal cooking.

Basil Pesto Potato Salad

Discover the perfect summer dish with this vibrant basil pesto potato salad! Combining creamy baby potatoes with homemade basil pesto, this refreshing salad is packed with fresh ingredients that elevate any meal. It's versatile—enjoy it warm, at room temperature, or chilled. Bright cherry tomatoes and kalamata olives add color and flavor, making it not just a side but a centerpiece, ideal for picnics, barbecues, or casual dinners. Embrace seasonal cooking and impress your guests with this satisfying salad!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

Fresh basil leaves (for garnish)

Instructions
 

Cook the Potatoes: In a large pot, add halved baby potatoes and cover them with cold, salted water. Bring to a boil and cook for about 15-20 minutes or until fork-tender. Drain and let them cool slightly.

    Prepare the Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt and pepper. Pulse until well mixed. With the processor running, slowly drizzle in the olive oil until you achieve a smooth and creamy consistency. Taste and adjust seasoning if necessary.

      Combine Ingredients: In a large mixing bowl, add the cooled potatoes. Pour the basil pesto over the potatoes and gently toss to coat them evenly.

        Add Cherry Tomatoes and Olives: Fold in the halved cherry tomatoes and sliced Kalamata olives gently to avoid breaking the potatoes.

          Serve: Transfer the potato salad to a serving dish and garnish with fresh basil leaves. It can be served warm, at room temperature, or chilled.

            Enjoy: This salad is perfect as a side dish for picnics, barbecues, or as a light meal on its own!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings