Pesto Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 kg new potatoes
02 -
30g fresh basil
03 -
45g pine nuts
04 -
3 tbsp nutritional yeast or vegan parmesan
05 -
1/2 tsp salt
06 -
1 garlic clove
07 -
Juice of half a lemon
08 -
60 ml olive oil
09 -
2 heaped tbsp vegan mayonnaise
10 -
1 tbsp lemon zest
11 -
Black pepper to taste
→ Garnish
12 -
3 tbsp toasted pine nuts
13 -
Extra basil leaves
# Instructions:
01 -
Cut the potatoes in half so they are all roughly the same size. Place in a pan of salted boiling water for 20-25 minutes until soft through.
02 -
While potatoes are boiling, make the pesto. Add the basil, pine nuts, nutritional yeast, lemon juice, garlic and salt in a food processor. Blend until the pine nuts are broken down and the basil is finely chopped.
03 -
Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.
04 -
Once the potatoes are cooked, drain and run under cold water to cool them down.
05 -
Place potatoes in a large bowl and add pesto, vegan mayonnaise, lemon zest and a generous amount of crushed black pepper. Use a large spoon to gently coat the potatoes in the sauce or lift the bowl and toss to combine.
06 -
Top with toasted pine nuts, extra basil and black pepper. Serve straight away or keep in the fridge in an airtight container for 3-4 days.
# Notes:
01 -
This salad can be stored in an airtight container in the refrigerator for 3-4 days.