Potato salad with a twist

Potato salad is a backyard barbecue staple, and this recipe for Potato Salad With New Potatoes, Zucchini, Olives, and Almond Pesto from Lines+Angles offers a fresh and tasty twist to this popular side dish.

Potato Salad With New Potatoes, Zucchini, Olives, and Almond Pesto

Makes 4 servings

For the pesto:

3 cups basil, leaves only

1/2 cup whole blanched almonds

1/2 cup Parmesan cheese, finely grated

2 garlic cloves, crushed

1/2 teaspoon kosher salt

1/2 cups extra-virgin olive oil

For the salad:

1 3/4 pounds new potatoes

2 zucchinis, halved and sliced

1 1/4 cups black olives, pitted

1 small handful basil, leaves only

Kosher salt

Freshly ground black pepper

For the pesto: Combine the basil leaves, almonds, Parmesan, garlic and salt in a food processor.

Blend on high until broken down and finely chopped. Scrape down the sides of the processor if needed.

Continue to blend on a low setting, drizzling in the olive oil through the feeder spout until the pesto comes together. Adjust seasoning to taste and chill until needed.