This post brought to you by Organic Choice. All opinions are 100% mine.
A few months back I shared a new soil that I was going to be using for my vegetable garden- Organic Choice. I was really excited to try it out because the soil is organic, and guarentees that your vegetables will grow! I was sure I couldn’t mess this up! I also checked out the Miracle-Gro Learn And Grow where they talk about how to grow your own veggies- so helpful!
So I made my box garden and planted various seeds in the Organic Choice Soil.
After about a month my garden was growing awesomely!
After a few more weeks, It was booming and I decided it was time to harvest some of my basil and make a delicious creamy pesto.
I wanted it to be healthy though, not mayo based, so I decided to experiment with greek yogurt. It turned out delicious!
I added grape tomatoes and chunks of fresh mozzarella to have a ‘caprese’ salad, and it would great! Using the greek yogurt in place of the mayo in the ‘creamy pesto’ really lightened things up, and made the flavor of the fresh basil pop.
Creamy Pesto Caprese Potato Salad
1 cup packed fresh basil
Extra Virgin Olive oil (about 1/4 cup)
1/4 cup pine nuts (or other nuts)
3/4 cup plain greek yogurt
1/4 cup Parmesan cheese
1/2 tsp black pepper
1/2 tsp salt
1/2 TBS lemon juice
3lbs red potatoes, washed, dried, and cubed
1 container grape tomatoes
1 chunk fresh mozzarella, cubed
1. Fill a large pot with water and bring to a boil. Add potatoes and cook for 8 minutes. Strain and run cold water over potatoes to stop cooking. While cooking, prepare the pesto:
2. In a food processor combine basil, pine nuts, Parmesan cheese, black pepper, and salt. Pulse a few times to chop everything up. Once chopped, add lemon juice and start processing. Slowly add olive oil while mixing, and you will see the ingredients start to come together like a paste/pesto. I use about 1/4th cup but you might use more or less. Turn off and scrape down sides. Add Greek yogurt to food processor, and then process for about 30 seconds or until completely combined.
3. In a large mixing or serving bowl, combine cooled potatoes, tomatoes, mozzarella, and then add the creamy pesto on top. Using a spatula, carefully fold the pesto into the potatoes, making sure to coat evenly. You don’t want to mash the tomatoes or potatoes so do this carefully and slowly.
4. Once evenly coated, cover and refrigerate for at least an hour.
Serve and enjoy!
Thanks for visiting!