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

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No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Memorial Day is fast approaching, which means cookouts and buckets of potato salad. This version (adapted from vegan king Bryant Terry) is mayonnaise-free and absolutely delicious. We guarantee it'll be a hit at any gathering you choose to take it (although you might decide to eat it all yourself).

You will need:

2 pounds small red potatoes 1 red bell pepper (or equivalent small peppers) 1 yellow bell pepper (or equivalent small peppers) Freshly ground pepper 1/3 cup pine nuts 2 cups loosely packed flat-leaf parsley leaves 3 cloves garlic 1 tablespoon white miso 1/4 cup freshly squeezed lemon juice 1/3 cup or so plus three tablespoons extra-virgin olive oil 1/2 teaspoon plus a liberal sprinkle of sea salt

Preheat the oven to 350 degrees F.

1. Wash the potatoes and the bell peppers; finely chop the peppers, and cut the potatoes into small, bite-sized pieces (about a half-inch to three-quarter-inches).


2. Wash the parsley and tear the leaves off the stems. You'll need a half a bunch to three-quarters of a bunch of parsley to get two cups of leaves.

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.

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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