Pesto Potatoes

These pesto potatoes make for a hearty and flavorful side dish which packs in a ton of flavor from the pesto dressing. Made with fresh basil and pea pesto, this salad has no added mayo or cream, making this a healthier version of a classic potato salad

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 20

Servings

Calories 256kcal

Author Shinta

Equipment

Instant Pot
Steamer Basket

Ingredients

1.1 lbs (500 gram) baby potatoes skin-on, washed
For the basil-pea pesto:
1 cup basil leaves
3/4 cup peas if frozen, thaw before using
4 garlic cloves
1/3 cup pinenuts
Juice of half a lemon
¼ cup Parmesan cheese grated
A pinch of salt
3 tablespoons olive oil
½ teaspoon black pepper freshly cracked

Instructions

Cooking potatoes in the Instant Pot:

Add 1.5 cups of water to the Instant Pot.
Add a steamer basket and place the potatoes in the steamer.
Close lid and turn the vent to ‘Sealing’ position. Pressure cook at 12 minutes and perform a quick release of pressure after the cooking time is completed.
Once the valve comes down, open the lid, and transfer the potatoes to a vessel with cold water to stop them from cooking further.

Cooking potatoes on the stove top:

Put the potatoes in a pot and cover with water. Bring them to a boil and until the potatoes are cooked through (18-20 minutes).
Check for doneness with a fork
Drain the potatoes and transfer them to a vessel with cold water to stop them from cooking further.
While the potatoes are cooking, make the pesto

For the pesto:

Add all the ingredients for the pesto, except the oil, into a blender and blitz until creamy. If you like a more textured and coarse pesto, just pulse the ingredients for a few second.
Add the oil and blitz again.

To assemble and serve:

Combine the potatoes with the pesto, and mix until the potatoes are well coated with the pesto. Add some parsley and pine nuts to garnish.

Nutrition