Carrot Top Pesto Potato Salad
User Reviews
5
Carrot Top Pesto Potato Salad
Description
Carrot Top Pesto Potato Salad features baby Yukon gold potatoes coated in a pesto crafted from carrot greens, fresh basil leaves, Parmesan cheese, garlic, toasted pine nuts, lemon juice, and seasonings. The potatoes are boiled until fork tender, then tossed with the bright, herbaceous pesto which is blended smooth with olive oil. The crushed red pepper flakes add a mild spice to the sauce. This salad can be enjoyed warm or chilled, making it versatile for different serving preferences. The texture balances the soft, creamy potatoes with the slightly coarse pesto, while the lemon juice adds a refreshing brightness. It works well as a side dish and a way to use carrot tops creatively.
The pesto can be made ahead and stored in the refrigerator or freezer, allowing for convenient preparation. Toasting the pine nuts enhances their nutty flavor, contributing depth to the sauce. Adding microgreens or arugula before serving introduces a fresh, peppery contrast and a bit of crunch. This potato salad offers a unique take on traditional recipes by incorporating carrot tops, which provide a fresh herbal note.
Ingredients
- 3 pounds baby yukon gold potatoes or any baby potatoes!
- 1 cups carrot greens rinsed and patted dry
- ½ cup basil leaves fresh, packed
- ¼ cup Parmesan Cheese finely grated
- 2 garlic minced, cloves
- 3 tablespoons pine nuts toasted
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon red pepper flakes crushed
- ½ cup olive oil
Instructions
- Place the potatoes in a pot and cover them with cold water. Bring the water to a boil and cook the potatoes for 15 minutes, or until fork tender. Drain the potatoes and toss with the pesto. Toss in a handful of microgreens or arugula greens. You can serve this warm or cold!
- While the potatoes boil, place the carrot tops, basil leaves, cheese, garlic, pine nuts, lemon juice, salt, pepper and pepper flakes in the bowl of your food processor and pulse and blend until small pieces remain. Stream in the oil with the processor running until the mixture is combined and smooth. Taste the pesto and season with additional salt and pepper if you’d like.
- Spoon the pesto over the potatoes, tossing well and using as much as you’d like. I start with about ¼ cup and go from there. You can store the extra pesto in a sealed container in the fridge for a week and you can freeze it for up to 3 months!
User Reviews
Overall Rating
5
You'll Also Love
