For the pesto
1/3 cup pine nuts
2 cups loosely packed, flat-leaf parsley
2 medium cloves garlic, peeled
1 tbsp mellow white or yellow miso
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt
For the salad
2 lbs small red potatoes, cut into 1" chunks
1 tbsp extra virgin olive oil
3 large red bell peppers, seeded and cut into 1" pieces
coarse sea salt
freshly ground black peppers
Place pine nuts in a small skillet and toast over low heat until golden brown, taking care that they don’t burn.
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.
Preheat the oven to 400°F. 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.
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.