Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 1kilograms white baby potatoes
- 1 1/2 cup basil leaves
- 2 cloves garlic, chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup parmesan, finely grated
- 1/2 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1/4 red cabbage, finely shredded
Description
Fragrant, crunchy and satisfying. Try this basil pesto potato salad recipe with red cabbage and almonds for an easy lunch or side. Perfect for a family gathering.
Method
Step 1 of 3
Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 12 minutes or until just tender. Drain, then transfer to a large bowl. Set aside for 15 minutes to cool.
Step 2 of 3
Meanwhile, place basil, garlic, almonds, parmesan, oil, lemon juice and 1/4 cup water in a food processor and process until smooth.
Step 3 of 3
Add pesto to potato, tossing to coat. Season, then divide potato and cabbage among plates. Scatter over extra almonds, basil and parmesan to serve.
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