Pesto Potato Salad
This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce, it's zesty, nutty, and full of flavor!
Ingredients
- 3 tbsp toasted pine nuts
- 1 kg new potatoes cut in half
- 30 g fresh basil for pesto
- 45 g pine nuts for pesto
- 3 tbsp nutritional yeast or vegan parmesan
- 0.5 tsp salt
- 1 clove garlic
- 0.5 lemon juice
- 60 ml olive oil
- 2 tbsp vegan mayonnaise heaped
- 1 tbsp lemon zest
- 1 to taste black pepper
Instructions
- Cut the new potatoes in half so they are all roughly the same size. Place in a pan of salted boiling water for 20-25 minutes until soft through.
- Whilst boiling, make the pesto. Add the basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt in a food processor. Blend until the pine nuts are broken down and the basil is finely chopped.
- Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.
- Once the potatoes are cooked, drain and run under cold water to cool them down.
- Place potatoes in a large bowl and add pesto, vegan mayonnaise, lemon zest, and a generous amount of crushed black pepper. Use a large spoon to gently coat the potatoes in the sauce or lift the bowl and toss to combine.
- Top with toasted pine nuts and extra basil and black pepper!
- Serve straight away or keep in the fridge in an airtight container for 3-4 days.
Notes
This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce, it's zesty, nutty, and full of flavour!