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Pesto Potato Salad

35 Minute Pesto Potato Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 35 minutes


 

Ingredients

  • 680g small potatoes (red ones would be nice)

  • 1 yellow pepper, chopped

  • 1 red pepper, chopped

  • 80g Basil Pesto, recipe below or shop bought

  • Salt and pepper

  • 3 eggs

Basil Pesto:

  • 35g pine nuts

  • 1 clove garlic

  • 42g fresh basil leaves

  • 25g Parmesan, grated

  • 1 tablespoon lemon juice

  • 3 tablespoons olive oil

  • Salt and pepper

Method

  1. Boil the potatoes for 20 minutes, or until they are cooked though, but the skins remain intact.

  2. Set them aside until they are cool enough to handle. Once cool, quarter the potatoes and throw in a large bowl.

  3. Boil your eggs to your liking, then quarter.

  4. Add the eggs, peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto

  1. Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.

  2. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. Slowly pour the oil away, then process until well blended. Season with salt and pepper, to taste.

This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray or use in another recipe for Dinner.


 

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Hope you loved it!

Rosie ❤️

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