This easy pesto potato salad is perfect spring, and will totally up the ante at your Easter brunch.
Author: Delish/Photo credits to delish.com
Recipe type: Appetizer
Ingredients
2 lb. baby potatoes, halved or quartered if large
8 oz. green beans, trimmed and cut into 1-inch pieces
2 c. packed fresh basil leaves, plus more for garnish
½ c. chopped toasted walnuts, plus more for garnish
1 tbsp. fresh lemon juice
½ c. extra-virgin olive oil
¼ c. grated parmesan
1 pt. cherry tomatoes, halved
12 oz. mini mozzarella balls, halved
Instructions
In a large pot, cover potatoes with 2 to 3 inches of water and season generously with salt. Bring water to a boil and cook until potatoes are just barely tender, 15 minutes. Add green beans during last 3 minutes of cooking and cook until potatoes are tender and green beans are just tender. Drain and let cool slightly before transferring to a large serving bowl.
Meanwhile, in a food processor, combine basil, walnuts, and lemon juice. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine and season with salt and pepper.
In a large bowl, toss cherry tomatoes, mozzarella, and pesto with potatoes and green beans. Season with salt and pepper and top with more chopped walnuts before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/02/walnut-pesto-potato-salad/