Pesto Potato Salad

Perfect, Pesto- Potato Salad


For the pesto:

  • 1 cup fresh basil

  • 1/4 cup fresh mint

  • 1/3 cup pine nuts

  • 1/2 cup grated parmesan cheese

  • 2 cloves of garlic

  • 1 cup olive oil

  • 1 tbsp fresh lemon juice

  • zest 1 lemon

  • 1 tsp salt

  • 1 tsp pepper

For the salad:

  • 8 soft boiled eggs, cut in quarters

  • 1 cup frozen petite peas, blanched 

  • 1 & 3/4 lb baby potatoes, sliced in half 

  • 1/3 cup pine nuts

  • 1/4 cup fresh mint, finely shredded

  • salt and pepper to taste


  1. Bring large pot of salted water to a boil and cook baby potatoes until just tender. Pour off water and set aside.

  2. In toaster oven or shallow pan, toast the 2/3rds cup pine nuts. Set 1/3 cup aside. 

  3. In food processor or blender add: basil, mint, 1/3 cup pine nuts, parmesan cheese, garlic, lemon juice, lemon zest and generous season with salt and pepper. Chop until course consistency reached. With blender on chop, slowly drizzle olive oil in until thick paste is achieved. Pour pesto into a large bowl. 

  4. While potatoes are still hot, add them to pesto in bowl. Stir to combine so potatoes are covered. Cover with saran wrap and place in refrigerator overnight, or 2-3 hours to let marinate and absorbs the flavours.  

  5. Meanwhile, prepare other ingredients. Soft boil 8 eggs, peel and cut into quarters. Blanch peas in boiling water, then set aside. Finely dice 1/4 cup of mint leaves. 

  6. When ready to assemble, grab potatoes and add the eggs, peas, reserved pine nuts and mint. Toss gently to combine. Season with salt and pepper and serve. 


Pesto Potato Salad