Pesto Potato Salad With Red Cabbage
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.
Ingredients
- 1kg 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
Method
- 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.
- Meanwhile, place basil, garlic, almonds, parmesan, oil, lemon juice and 1/4 cup water in a food processor and process until smooth.
- Add pesto to potato, tossing to coat. Season, then divide potato and cabbage among plates. Scatter over extra almonds, basil and parmesan to serve.
