parsley pesto

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that&#039;s perfect for any summer meal.

Pesto Potato Salad

potatoes

Italian parsley (0.70)

garlic (0.08)

Parmesan (0.36)

Tbsp lemon juice (0.04)

salt (0.01)

olive oil (0.32)

mayonnaise (0.15)

Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.

Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.

While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.

Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.

Stir the mayonnaise into the pesto to create the creamy pesto dressing.

Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).

Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.

The easiest parsley pesto made with simple ingredients and ready in only 2 minutes! You can use this pesto in so many ways from pasta, with fish or chicken, in salads, sandwiches or as a dip. It's the easiest way to add a ton of flavor to your food!

Parsley pesto

oz (60 grams) flat leaf parsley ((2 large handfuls))

pine nuts

lemon juice ((around 1 tsp))

garlic

tbsp parmigiano reggiano or pecorino cheese (freshly grated)

olive oil (extra virgin)

Place all ingredients in a bowl and blitz until smooth with an immersion blender.

If using a mortar and pestle add it to the mortar and pound until smooth. Season and use as required.

A delightfully fresh vegan pasta salad made with parsley, dill, lemon, and your choice of pasta. Tossed with cucumber, tomatoes and chickpeas, this pasta salad is perfect for summer get togethers! Serves 6 as a main dish or 12-15 as a side.

Vegan Pasta Salad With Parsley Dill Pesto

½ batches Parsley-Dill Pesto

dry pasta (I used gluten-free fusilli)

peeled,

heirloom

chickpeas

salt

pepper

lemon juice, optional,

dill and parsley

Cook pasta according to package directions. Drain in a colander, rinse with cool water, and drain again.

Stir together the pasta and pesto. Fold in the cucumber, tomatoes and chickpeas. Taste and adjust seasoning, adding black pepper, and more salt and lemon, if desired.&nbsp;

Garnish with additional dill and parsley.

Top 3 parsley pesto recipes from across the web

The most viewed parsley pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pesto Potato Salad

Parsley pesto

Vegan Pasta Salad With Parsley Dill...

Top 3 parsley pesto recipes from across the web

The most viewed parsley pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto Potato Salad

Parsley pesto

Vegan Pasta Salad With Parsley Dill...

The most viewed parsley pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine