Roasted Red Potato Salad with Parsley-Pine Nut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 large red bell peppers, cut into 1 inch chunks |
2 cup(s) loosely packed, flat-leaf parsley |
1/2 cup(s) olive oil |
1 tablespoon(s) olive oil |
2 clove(s) peeled garlic |
1/3 cup(s) pine nuts |
1/2 teaspoon(s) sea salt |
sea salt and pepper to taste |
2 pound(s) small red potatoes, cut into 1 inch chunks |
1 tablespoon(s) yellow or white miso |
Directions:
1. Place pine nuts in a small skillet and toast over low heat until golden brown, taking care that they don't burn.
2. In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth Add 1/2 tsp salt and set aside.
3. Preheat the oven to 400F. In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment lined baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the peppers to the baking sheet and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the peppers are roasted.
4. Transfer the potatoes and peppers to a large bowl, add 1/2 cup plus 3 tbsp pesto, stir well and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a film of olive oil in a tightly sealed container and refrigerate for up to two weeks.
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