Ingredients

The following ingredients have 7 Servings
  • 1/4 cup walnuts
  • 1 clove garlic
  • 3 cups fresh basil leaves (loosely packed)
  • 1/4 cup grated Parmesan
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • Salt and pepper
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon sea salt
  • 1 1/2 cups walnut pieces (or rough chop walnut halves)
  • 3 tablespoons grated Parmesan cheese
  • 1 1/2 pounds small red potatoes
  • 1 small red onion (chopped)
  • Basil Pesto
  • 1/4 cup olive oil
  • Salt and pepper

Instruction

  • To Make the Pesto
  • Toast the walnuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
  • In a food processor, process the walnuts and the garlic until minced.
  • Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute.
  • Process until well blended. Season with salt and pepper, to taste.
  • To Make the Parmesan Walnuts
  • Add all ingredients to a skillet and cook on medium heat until the butter and Parmesan have melted and the mixture is just starting to turn brown. Turn out of the skillet onto a piece of foil to cool. Separate if necessary.
  • To Make the Potato Salad
  • Cook the potatoes in boiling water for 20 minutes until fork tender.
  • Quarter the potatoes and put them in a large bowl with the onions. Add the pesto and toss gently to combine; let sit for at least 30 minutes.
  • Add the olive oil and stir gently; season with salt and pepper to taste.
  • Add 1 cup of the Parmesan walnuts and toss; garnish with the remainder of the nuts.
  • Serve at room temperature.