PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
PESTO CAPRESE POTATO SALAD RECIPE - (4.6/5)
Provided by LRay
Number Of Ingredients 15
Steps:
- SALAD: Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week. EASY PESTO: Pulse basil leaves, garlic cloves, and pine nuts in a food processor until coarsely chopped. Add olive oil; process until smooth. Stir in Parmesan cheese, kosher salt, and freshly ground black pepper.
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
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