• Tommy Centola

Pesto Potato Salad

Pesto is one of my favorite condiments. I like adding it to sauces or even just tossing it with plain pasta. I highly recommend that you make your own pesto. With you can find some good store-bought ones, there are many variations you can create by making your own.


2 pounds small potatoes

2 tablespoon olive oil

1 cup diced green bell pepper

1 cup diced red bell pepper

1/2 cup Basil Pesto (see below)

Creole seasoning to taste

Grated Parmesan cheese for garnish


Preheat oven to 450℉.


Wash potatoes; place in a large pot and cover with 1-inch of cold water, generously salted. Place over high heat and bring to a boil; reduce heat to a brisk simmer and cook until just tender 10 to 15 minutes. Drain and spread on a clean kitchen towel to dry; halve or quarter when cool enough to handle. Add olive oil to a large mixing bowl, add potatoes and toss to coat. Spread in a single layer on rimmed baking sheets. Transfer to oven and roast, turning once, until golden brown, 20 to 25 minutes.


Transfer to a large mixing bowl and add the diced peppers and Pesto; toss gently to combine. Taste and add Creole seasoning; serve warm. Pass the grated Parmesan cheese when serving.


Basil Pesto


1 1/2 cups fresh basil

3 tablespoons fresh garlic, chopped

1/4 cup pine nuts

1/4 cup Parmesan cheese, grated

1/4 cup lemon juice

1/2 cup olive oil

Place all items in a blender and blend into a paste.



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