Pesto potato salad

By admin
23 August 2013

Forget about mayonnaise try this light pesto potato salad.

PESTO DRESSING:

250 ml (1 c) basil

60 ml (¼ c) blanched almonds

60 ml (¼ c) pecorino cheese

60 ml (¼ c) olive oil

15 ml (1 T) lemon juice

salt and freshly ground black pepper

SALAD: 700 g baby potatoes, boiled and halved 1 red onion, sliced handful of basil

  1. Blitz the basil, almonds and pecorino cheese in a food processor until smooth.
  2. Season with lemon juice, salt and pepper.
  3. Toss the salad ingredients gently. Pour the dressing over and toss again.
  4. Serve with Greek yoghurt and olives.

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