Walnut Pesto Potato Salad

 

Ingredients

• 675 g yellow-fleshed baby potatoes scrubbed
• 1 1/3 cup lightly packed fresh basil leaf
• 1/3 cup chopped walnuts toasted
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon lemon zest
• 4 teaspoons lemon juice
• 1 clove garlic minced
• 1/4 teaspoon salt
• pinch pepper
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh chive 

Method

In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 tbsp cooking liquid. Let cool enough to handle; peel and set aside.

Meanwhile, in food processor, pulse together basil, all but 1 tbsp of the walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture becomes coarse paste; scrape down side. With motor running, add oil and reserved cooking liquid in thin, steady stream until smooth.

Toss potatoes with pesto and half of the chives to coat. Top with remaining chives and reserved walnuts.