i made TNFNS runner up, jeffery saad’s harissa pesto sandwich last night and OH MY — if in the season 5 finale, finalists jeffrey and melissa competed on taste, that sandwich would have blew melissa away! this sandwich was PHENOMENAL!
for dinner tonight, i tried this pesto potato salad to compliment the sandwich. it was a very simple and quick recipe (especially if you just add pesto paste instead of making your own pesto). the pepper gives a good crunch to the soft potato and the pesto is a classic flavor. the potato salad was a perfect complement to the sandwich. although …
if i had two stomachs, i would eat two of the harissa steak sandwiches! ahhhhh good eats.
- 1-1/2 pounds small red potatoes
- 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1/3 cup Basil Pesto paste – or – use recipe below
- sea salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- 1/4 cup pine nuts
- 1 clove garlic
- 3 cups fresh basil leaves, loosely packed
- 1/4 cup grated Parmesan
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- Salt and pepper
Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe makes 3/4 cup of pesto. You can freeze leftover pesto in an ice cube tray.
original recipe from Healthy Appetite with Ellie Krieger: Pesto Potato Salad