Arugula Pesto Potato Salad

Ingredients

  • 2 pounds yellow Finn or Yukon gold potatoes (6 medium)
  • 2 1/2 cups arugula
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts, toasted*
  • 3 tablespoons water
  • 2 teaspoons lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1 cup red and/or yellow tiny pear-shape tomatoes, halved lengthwise
  • Toasted pine nuts* and/or shaved Parmesan cheese (optional)

Description

Pesto Made With Arugula Leaves Gives This Salad A Pleasant Peppery Bite.

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