Roasted Red Potato Salad with Parsley-Pine Nut Pesto

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

  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 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.

  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.

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.