JerZgirl

This is a terrific dish for any occasion! I usually make several batches of pesto to keep in my freezer. Great to have on hand for a quick, easy-to-prepare pasta dinner.

INGREDIENTS:

* 1/2 cup Pesto Sauce (recipe below)
* 1/4 cup red wine vinegar
* 2 pounds red potatoes cooked, peeled, cubed and cooled
* 4 large hard-boiled eggs peeled and finely chopped
* 1/2 cup pancetta bacon (any type of bacon works well) cooked and crumbled
* 1/2 cup sliced celery
* 1/2 cup sliced green onions
* 1/2 cup diced red bell pepper
* 1/4 cup pine nuts toasted


DIRECTIONS:

Combine pesto and vinegar in small bowl; set aside.

Combine potatoes, eggs, bacon, celery, green onions, red pepper and pine nuts in large bowl. Drizzle pesto dressing over potato mixture; toss lightly until well coated. Refrigerate for 1 hour.
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PESTO RECIPE:

* 2 cups fresh basil leaves, packed
* 1/4 cup grated Parmesan cheese
* 1/2 cup Olive oil
* 3 tablespoons pine nuts or walnuts
* 3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.

Pesto is great served over any type of cooked pasta. Basil pesto keeps in refrigerator one week, or freeze for up to 3 months.