Little Sunny Kitchen · by Diana★ 5.0 (17)
Pesto Potato Salad
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 13%
CARBS 22G28% OF CAL
2G FIBER18G OTHER3G TOTAL SUGAR
FAT 24G66% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm potatoes tossed in fresh basil pesto with walnuts and Parmesan. Zesty and vibrant, ideal for barbecues and potlucks.
sidesalad⚙️ food processor🥄 saucepangluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups fresh basil leaves (no stems)
- ¼ cup walnuts (or pine nuts, almonds or cashews)
- 1 clove garlic
- ½ cup grated parmesan cheese (Use Italian hard cheese if vegetarian)
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 ½ lb baby new potatoes
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 13%
CARBS 22G28% OF CAL
2G FIBER18G OTHER3G TOTAL SUGAR
FAT 24G66% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 372mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.