Sunday, June 12, 2011
Pesto Butter Potato Salad
This is a delicious side dish for your favorite protein. It is full of flavor and very easy to make too.
2 lbs. baby red potatoes
2 Tbsp unsalted butter
1 Tbsp fresh basil leaves, stems removed
1 Tbsp fresh parsley leaves, stems removed
1 very small garlic clove
1 tsp fresh lemon juice
1 - 1 1/2 Tbsp olive oil
freshly ground pepper, to taste
1 Tbsp grated Parmigiano-Reggiano cheese
In large stockpot, add potatoes to boiling water and cook until fork tender, about 20 minutes. Drain and let cool slightly.
Meanwhile, in bowl of mini food processor, add remaining ingredients and blend until smooth. Carefully halve, or quarter if larger, potatoes and place into large bowl.
Add pesto butter mixture and gently toss to combine, being careful not to break up the potatoes. Serve immediately.
Source: Recipe Courtesy of "Good Things Catered"