Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday
Categories: Meatless Monday
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Slowly add about 1/3 cup of olive oil (you might want more, or less, depending on how you like your consistency), until the pesto is thick and creamy. Set aside.
Your veggies should be roasting nicely; don't forget to stir them ...
When the potatoes are crispy and brown on the outside and tender on the inside, and the bell peppers caramelized, you're in good shape. Test them with a fork; if they need more time, don't be afraid to keep roasting.
Let the potatoes and peppers cool for a little bit before mixing them with the pesto. (This recipe uses about half the pesto, so you can either double up on potatoes or use the pesto on pasta or a sandwich or something else; it keeps in the fridge.) Serve warm or at room temperature.
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