Warm Potato Salad

By josival

Ingredients

• 1 1/2 pound(s) uncooked baby potatoes
• 1/2 tsp table salt
• 1 cup(s) basil, fresh
• 1 cup(s) mint leaves, fresh
• 1 Tbsp water
• 1 Tbsp olive oil, extra-virgin
• 2 Tbsp pine nuts, toasted
• 2 clove(s) (medium) garlic clove(s), peeled and left whole
• 4 tsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp table salt
• 1/4 tsp black pepper

Preparation

Step 1

Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1-inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool.


Meanwhile, combine basil, mint, water, oil, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper in a food processor; process until smooth.


When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature. Yields about 3/4 cup per serving.