Basil Pesto Potato Salad with Tomatoes and Mozzarella

Basil Pesto Potato Salad with Tomatoes and Mozzarella

Makes 6 servings



2 lbs. potatoes, scrubbed and cut in bite-sized pieces

1/3 cup basil pesto, homemade (see below for recipe) or your favorite pesto
6 oz. grape or cherry tomatoes, cut in half lengthwise
3 oz. fresh mozzarella, cut into chunks
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper



Boil the potato chunks in a large pot of water until they are tender when pierced with a fork, but not falling apart, 8-10 minutes. Drain and rinse under cold water to stop further cooking.


Place the potatoes in a serving bowl and gently toss with pesto until well combined. Gently toss with tomatoes and mozzarella. Season with salt and pepper, to taste.


Serve or refrigerate, covered, until ready to serve.






Easy Basil Pesto

Makes 1 cup



2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese



Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.


If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.


If freezing, transfer to an airtight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.





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