Potato salad with pesto
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 120, total fat 5.5 G., saturated fats 1 G., proteins 3 G., carbohydrates 16 G., fiber 2 G., cholesterol 0 mg, sodium 213 mg, sugar - G.
Calories 120, total fat 5.5 G., saturated fats 1 G., proteins 3 G., carbohydrates 16 G., fiber 2 G., cholesterol 0 mg, sodium 213 mg, sugar - G.
To prepare the salad, steam new red potatoes in their skins. Choose small potatoes, which will take less time to cook and will look prettier in the salad when cut into four equal pieces. Juicy bell peppers complement the soft, creamy potatoes in the salad; their vibrant yellow and red colors will contrast beautifully with the green pesto dressing. You can also make your own pesto from natural ingredients without artificial additives, which will enhance the flavor of your dish. To make a flavorful pesto, blend basil, pine nuts, Parmesan, garlic, lemon zest, and olive oil in a blender.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 0.7 kg small red potatoes
- 1 yellow bell pepper, seeded and coarsely chopped (about 3/4 cup)
- 1 red bell pepper, seeded and coarsely chopped (about 3/4 cup)
- 1/3 cup basil pesto, recipe below
Basil pesto
- 1/4 cup pine nuts
- 1 clove of garlic
- 3 cups fresh basil leaves
- 1/4 tbsp. grated parmesan
- 1 tbsp lemon juice
- 1/4 cup olive oil
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Cooking the dish according to the recipe:
- Place the potatoes in a large steamer basket set over simmering water and steam for 20 minutes, or until tender but the skins are still intact. Set the potatoes aside to cool and handle. Cut each potato into quarters and place in a large bowl. Add the bell pepper and pesto and toss gently. Season with salt and pepper to taste and refrigerate.
Basil Pesto:
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and golden brown, about 3 minutes. In a food processor, puree the pine nuts and garlic. Add the basil, Parmesan cheese, and lemon juice and pulse until pureed. With the processor running, slowly pour the olive oil into the feed tube. Whisk the pesto thoroughly. Season with salt and pepper to taste.
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