• 23's Top 50 Recipes - 35

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chive Pesto Potato Salad
    Categories: Potatoes, Vegetables, Herbs, Cheese
    Yield: 7 servings

    2 lb Baby potatoes, halved
    Salt & black pepper
    8 oz Green beans or asparagus; in
    - 1" pieces
    1/4 c Pine nuts
    2 cl Garlic; peeled
    1 c Packed parsley leaves
    3/4 c Extra-virgin olive oil
    1/2 c Freshly grated Parmesan
    1/2 c Chopped chives
    2 tb Lemon juice

    In a large pot, combine potatoes with enough salted
    water to cover by 2 inches; bring to a boil over high.
    Reduce heat to a brisk simmer and cook until potatoes
    are completely tender in the center, 8 to 12 minutes,
    adding the green beans or asparagus during the last 1 to
    2 minutes of cooking. Drain, then return the mixture to
    the hot pot and let rest until very dry, about 2

    Meanwhile, in a food processor, pulse pine nuts and
    garlic until finely chopped. Add the parsley and pulse,
    scraping down the sides and bottom of the bowl, until
    well combined. With the machine running, drizzle in oil
    and pur|-e until smooth. Transfer the pesto to a large
    bowl. Season with salt and pepper and add the cheese,
    chives and lemon juice; mix well.

    Add warm potato mixture to the pesto and season with
    salt and pepper. Mix well. The salad can be made 3 hours
    ahead and kept refrigerated. Bring to room temperature
    and toss well before serving.

    By: Kay Chun

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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