Not everyone likes mayonnaise. But the good news for mayo-lovers is you won’t miss it in this Potato Salad with Chive Pesto. The salad is dressed with the most delicious chive pesto. It is super light, and herb-forward with a creaminess from the Parmigiano cheese and it packs a punch of flavor.
Let’s talk pesto! The traditional version of pesto originated in Genoa, Italy and is known as Genovese Pesto or basil pesto. It is made by crushing all the ingredients by hand using a mortar and pestle. The word pesto itself comes from this technique – its root is the Italian verb, pestare, “to pound or crush.” Since the word “pesto” is based on a verb rather than a noun, I have decided that pesto isn’t so much about specific ingredients but about an action. Therefore, I have taken poetic license to call this sauce pesto, even if it doesn’t share the same main ingredient, basil, as the traditional Genovese Pesto that we all know and love. I let the food processor do the work, although I do know folks who prefer the mortar and pestle.
This recipe is a riff on one of my favorite Italian pasta dishes made with basil pesto, potatoes, and green beans from Liguria, Italy. Homemade basil pesto is one of my favorite Italian foods. Basil is a powerful and unique flavor and has become synonymous with pesto. But even perfect recipes can be changed with exciting results, and this easy chive pesto sauce is proof. Chives are the milder cousins of onions, garlic, shallots and leeks. The light oniony flavor of chives is brightened and lightened in this recipe with fresh parsley. Unlike basil pesto, the sauce stays bright green! With that one small change, you now have a new recipe to add to your repertoire! You don’t have to choose one over the other. Chive Pesto can be served on pasta, vegetables, as a sandwich spread or on pizza. Potato Salad with Chive Pesto is sure to be one of your new favorite go-to recipes!
Potato Salad with Chive Pesto
Ingredients
For the Potato Salad
- Chive Pesto
- 2 pounds baby potatoes, small red or baby golds
- Kosher salt
- 8 ounces green beans, trimmed and cut into 1½ inch pieces
- Chopped chives and toasted pine-nuts for garnish
- 3 hard-boiled eggs, diced (optional)
For the Chive Pesto
- ¼ cup toasted pine nuts
- 2 cloves garlic
- ½ cup cut chives
- 1 cup packed parsley leaves
- ¼ teaspoon salt
- ¾ cup extra virgin olive oil
- ½ cup grated Parmigiano cheese
- 2-3 tablespoons red wine vinegar
Instructions
For the Potato Salad
- Wash the potatoes well; leave whole, and boil in salted water until cooked through. To peel or not to peel is your choice. Cut the potatoes in half and set aside in a bowl.
- Trim the beans and blanche in boiling, salted water until tender. Shock in an ice bath. Drain and dry well before adding to the potatoes.
- Add half of the pesto to the potatoes and beans and stir together. Taste, adjust seasoning and add more pesto to your taste.
- Add hard boiled eggs (if using). Garnish with chopped chives or chive blossoms and pine nuts.
For the Chive Pesto
- Add pine nuts and garlic to food processor work bowl. You can also use a blender or an immersion blender. Pulse 3 or 4 times to coarsely chop.
- Add chives, parsley and salt and pulse until coarsely chopped.
- Add olive oil and cheese and continue to process until desired consistency.
- Add vinegar and combine. Taste and adjust salt and vinegar.
Notes
