Potato salad with pesto

Ingredients:

Salad

• 0.7 kg small red potatoes
• 1 yellow bell pepper, seeded and coarsely chopped (about 3/4 cup)
• 1 red bell pepper, seeded and coarsely chopped (about 3/4 cup)
• 1/3 cup basil pesto, recipe below

Basil pesto

• 1/4 cup pine nuts
• 1 clove of garlic
• 3 cups fresh basil leaves
• 1/4 tbsp. grated parmesan
• 1 tbsp lemon juice
• 1/4 cup olive oil

Preparation:

1. Place the potatoes in a large steamer basket set over simmering water and steam for 20 minutes, or until tender but the skins are still intact. Set the potatoes aside to cool and handle. Cut each potato into quarters and place in a large bowl. Add the bell pepper and pesto and toss gently. Season with salt and pepper to taste and refrigerate.

2. Basil Pesto:

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and golden brown, about 3 minutes. In a food processor, puree the pine nuts and garlic. Add the basil, Parmesan cheese, and lemon juice and pulse until pureed. With the processor running, slowly pour the olive oil into the feed tube. Whisk the pesto thoroughly. Season with salt and pepper to taste.