Arugula Pesto Potato Salad
From victoriaregina 14 years ago
- 10 minutes to make
- Serves 8
Substituting peppery arugula for basil in pesto may not be traditional, but give it a try. If you're not going to use the pesto immediately, pour it in a small airtight container and cover with a layer of olive oil. Read more This will prevent the pesto from turning brown. Susan Russo for NPR See less
Ingredients
- 4 pounds red bliss potatoes, peeled shopping list
- 2-1/2 cups arugula shopping list
- 1/4 cup grated parmesan cheese, plus 2 tablespoons shopping list
- 1/4 cup walnuts or pine nuts, plus 1 tablespoon shopping list
- 2 tablespoons water shopping list
- A generous seasoning of salt and freshly ground black pepper shopping list
- 1/4 cup extra virgin olive oil, plus 1 tablespoon shopping list
How to make it
- Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.
- Add arugula, cheese, nuts, water, salt and pepper to a food processor. Pour olive oil though processor chute (or add to other ingredients if yours doesn't have a chute), and process until smooth.
- Place cooled potatoes in a large bowl.
- Pour pesto over potatoes, and toss gently until well coated before serving,
The Rating
Reviewed by 8 people-
love it high5 thanks
momo_55grandma
in Mountianview loved it
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Never made pesto from arugula yet! Sounds wonderful, I'll have to try this!
juels
in Clayton loved it
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Another one - great! I have arugula pesto in my freezer right now. Now I know what I am going to use it for! Thanks for the great post!
valinkenmore
in Malott loved it
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