PISTACHIO PESTO POTATO SALAD
A nutty twist on a traditional potato salad. Add crushed pistachios for richness and combine with the aromatic flavours of basil and garlic. Juice and zest of lemon will brighten the flavours and add a fresh citrusy zing. Garnished with toasted pine nuts for a light crunch, adding texture and a buttery sweetness to the dish.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
FOR THE SALAD
- 385 gram dutch cream or any potato that will remain firm when cooked. Approx 1 large and 1 small
INGREDIENTS FOR PESTO
- 100g fresh basil leaves
- 50g baby spinach leaves
- 175g shelled pistachio (unsalted)
- 1-2 large garlic cloves chopped
- 1/4 cup fresh lemon juice
- 1/2 a lemon, zest of
- 225g or 1/2 cup extra virgin olive oil
- 5g or 1 teaspoon salt
- Garnish with toasted pine nuts
METHOD
*Bring a medium large pot of salted water to the boil.*Add potato and cook on simmer for approximately 15-20 minutes, or until they are fork tender.*Drain and let cool while you prepare the pesto.
METHOD FOR PESTO
*In a food processor, combine pistachios, basil leaves, spinach leaves, garlic, lemon juice and salt*Pulse until the ingredients are finely chopped.*With the processor running, slowly drizzle in the olive oil until a smooth pesto forms*Taste add more salt if needed*Spoon pesto mixture into a bowl *Add lemon zest and combine.
ASSEMBLE THE SALAD
*Put cooled potato into a large mixing bowl.*Spoon over the pistachio pesto and gently combine until potato is well coated*Garnish with lightly toasted pine nuts.