Red (dried tomato) pesto potato salad

Adapted from Fifty favorite recipes potato salad book by Barbara Lauterbach.

I love homemade pesto, but my pesto is not identical to the real Italian pesto with pine nuts and lot of virgin olive oil. My pesto usually consist of fresh basil leaves (from my backyard garden), toasted almond nuts, Parmesan cheese, some garlic and vegetable oil. Taste of basil and almond only with touch of garlic.  In this time I used almonds too. It’s great tomato pesto with sour taste go well in many sandwiches.

Red pesto:
1 cup dried Roma (plum) tomatoes
1 cup boiling water
1/2 cup fresh basil leaves
1 bunch fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 cloves garlic
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese

2 lb red or white new potatoes
1 cup artichoke hearts, marinated

Adding the boiling water in tomatoes, letting them stay 10-15 minutes, and than draining. Place tomatoes, basil and parsley in a food processor, run motor, add the oil through the feed tube and minced garlic. Add the pine nuts and pilse 1-2 times until nuts are chopped. Stir pesto in the cheese. You may store the pesto for up to a month in the refrigerator in a covered container.

Cook the potatoes, cut into cubes (1/4 inch). Add the artichoke hearts, pesto, salt and pepper by taste and toss gently. Cover and refrigerate for up 24 hours if not serving immediately.

I added some vidalia (sweet) onion in my salad.

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