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