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Recipe: Arugula Pesto Potato Salad edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
2 |
pounds boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into ¾-inch pieces |
1 |
cup packed washed and spun dry arugula leaves |
2 |
tablespoons pine nuts |
3 |
tablespoons olive oil |
¼ |
cup freshly grated Parmeasan |
1 |
tablespoon unsalted butter cut into bits and softened |
1 |
garlic clove crushed |
edit Preparation
Step 1 |
In a steamer set over boiling water steam the potatoes, covered, for 10 to |
Step 2 |
12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender puree the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well. |
Step 3 |
Serves 6. |
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