Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Pesto made with arugula leaves gives this salad a pleasant peppery bite.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a covered large saucepan cook potatoes in enough boiling salted water to cover for 20 to 25 minutes or just until tender. Drain and cool slightly. Peel and cube potatoes. Place potatoes in a large bowl.

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  • For pesto, in a food processor or blender combine arugula, the 1/3 cup cheese, the 1/3 cup pine nuts, the water, lemon juice, garlic, salt, and pepper. Cover and process or blend until nearly smooth. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream, stopping to scrape down sides as necessary.

  • Pour pesto over potatoes; toss gently to coat. Gently stir in tomatoes. If desired, top with additional pine nuts and/or shaved cheese. Serve slightly warm or at room temperature.

*

To toast pine nuts, preheat oven to 350°F. Spread pine nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts

208 calories; fat 12g; cholesterol 3mg; saturated fat 2g; carbohydrates 22g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 2g; protein 5g; sodium 279mg.
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