Pesto Salad

Pesto salad with young potatoes and nuts. Served with a side of basil. This is a version of one of the most famous Italian dishes, pasta al pesto. Here, using starchy potatoes in place of pasta! They are actually a diet food since 1 full potato is only 110 calories yet very filling and can therefore actually lead to weight loss and/or weight maintenance rather than weight gain. It’s nutritious, one could almost live on potatoes alone as they provide you with almost every nutrient you need.  This includes protein, fiber, and most of the major vitamins and minerals. On the other hand, pasta is made of white flour and has very low nutritive value and unnecessary calories.

Ingredients

1 1/2 pounds small red potatoes

1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1/3 cup Basil Pesto, recipe follows

Salt and pepper

Basil Pesto:

1/4 cup pine nuts

1 clove garlic

3 cups fresh basil leaves, loosely packed

1/4 cup grated Parmesan

1 tablespoon lemon juice

1/4 cup olive oil

Salt and pepper

Directions

Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto:

Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.