Pesto Potato Salad
Pesto is one of my favorite condiments. I like adding it to sauces or even just tossing it with plain pasta. I highly recommend that you make your own pesto. With you can find some good store-bought ones, there are many variations you can create by making your own.
2 pounds small potatoes
2 tablespoon olive oil
1 cup diced green bell pepper
1 cup diced red bell pepper
1/2 cup Basil Pesto (see below)
Creole seasoning to taste
Grated Parmesan cheese for garnish
Preheat oven to 450℉.
Wash potatoes; place in a large pot and cover with 1-inch of cold water, generously salted. Place over high heat and bring to a boil; reduce heat to a brisk simmer and cook until just tender 10 to 15 minutes. Drain and spread on a clean kitchen towel to dry; halve or quarter when cool enough to handle. Add olive oil to a large mixing bowl, add potatoes and toss to coat. Spread in a single layer on rimmed baking sheets. Transfer to oven and roast, turning once, until golden brown, 20 to 25 minutes.
Transfer to a large mixing bowl and add the diced peppers and Pesto; toss gently to combine. Taste and add Creole seasoning; serve warm. Pass the grated Parmesan cheese when serving.
1 1/2 cups fresh basil
3 tablespoons fresh garlic, chopped
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated
1/4 cup lemon juice
1/2 cup olive oil
Place all items in a blender and blend into a paste.