Potato Salad with Basil Pesto and Ginger

from
4 cups new potatoes, scrubbed or peeled

4 tablespoons fresh ginger, finely chopped
4 tablespoons basil pesto (recipe below)
4 tablespoons pine nuts, roasted


Basil Pesto

1 cup fresh basil leaves, washed and dried
3/4 cup walnuts
1 garlic clove, crushed
1/4 cup olive oil
salt and pepper to taste

Serves 6-8
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Cut the potatoes into 1/2 inch cubes, and steam or boil in lightly salted water until just tender, about 5 minutes. Drain and set aside to cool.

In a food processor combine all ingredients for the pesto, except the olive oil. Pulse a few times, then add the olive oil in a thin steady stream while blending. Blend until smooth. Season with salt and pepper to taste.

In a serving bowl, combine cooled potatoes and pesto. Stir until well coated. Stir in the the finely chopped ginger (alternatively add it to the pesto before combining with potatoes. Sprinkle with roasted pine nuts. Serve at room temperature.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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