Pesto Potato Salad

Total time: 25 minutes
   Pesto is not just for pasta!  A spoonful in this or that adds a depth of summery basil flavor.  Or use a lot, for this creamy potato salad.  As usual, we try to keep the calories and fat down by using yogurt rather than mayonnaise.

 Ingredients:

• 2 medium potatoes, about 12oz (360gr)
• 1/4 cup (2oz, 60gr) pesto
• 1/4 cup (2oz, 60gr) Greek or plain yogurt

 Instructions:

• Slice potatoes for salad.
• Cook in boiling, salted water, partially covered, until done, 10 - 12 minutes. 
• When done, drain and put into serving dish.
• Mix pesto and yogurt.  Add to potatoes and stir gently to coat.  Serve.

Homemade Pesto                     Time: 10 minutes

 Ingredients:

• 2 cups basil, leaves only, lightly packed - meaning somewhere between crushing it into the measuring cup and dropping it in lightly
• 1/3 cup freshly grated Parmesan, to measure cut in small cubes
• 1/4 cup pine nuts or walnuts if you have some
• 3/4 - 1 cup good olive oil - enough to get the consistency you want for the sauce
• 2 cloves garlic

 Instructions:

• Put everything but the oil in a blender.
• Add 1/2 cup oil and blend.  Add more oil as needed.  It really depends on how tightly you packed the basil.  I used 1 cup of oil.  It will keep about a week in the refrigerator, up to 9 months in the freezer.