Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday

Categories: Vegetarian

3. Arrange the pine nuts on a tray, spread out evenly.


Toast the nuts for about eight minutes, stirring after four minutes. After you remove them from the oven, raise the heat to 400 degrees F.

4. Line a baking dish with parchment paper. In a large bowl, toss the potatoes and bell peppers with three tablespoons of extra-virgin olive oil. Spread the vegetables out in the baking dish and bake at 400 degrees F for an hour, stirring every fifteen minutes.


5. Meanwhile, let's finish the pesto. Peel the cloves of garlic and throw them in with the parsley leaves in a small food processor. Blend together.


Add the pine nuts, miso and lemon juice and blend again.

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Mmmmmm, does look like a good side dish... for a nice, big, juicy steak!!

Amber Taufen
Amber Taufen

At least the side dish would be vegan! Which would make the meal, as a whole, subversive in and of itself.I like the flavor of subversion, but I stay away from it, mostly for health reasons.

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