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LOCATION: Recipes >> Salads Potato >> Pesto 01

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Pesto Potato Salad

1 cup fresh basil leaves
3 cloves garlic
1/4 cup toasted pine nuts
1/2 cup grated Parmesan or Romano cheese
1 Tbsp extra virgin olive oil
1 cup mayonnaise
6 cup red skinned potatoes, cubed
1 tsp. fresh cracked black pepper
salt to taste

Chop garlic and basil by pulsing in food processor. Add nuts,
cheese, oil and mayonnaise (note that low-fat or non-fat mayonnaise
also works well in this recipe) and pulse until blended through.
Cook potatoes in boiling salted water for 20 minutes or until
tender. Drain and let cool. Combine potatoes with pesto mixture,
add salt and pepper and chill until serving.

Note: It's better to make and eat this recipe the same day, as it
doesn't keep particularly well for more than a few days.

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