Ingredients

• 1 1/2 pounds small red potatoes
• 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
• 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
• 1/3 cup Basil Pesto, recipe follows
• Salt and pepper

Directions

Basil Pesto:

1/4 cup pine nuts

1 clove garlic

3 cups fresh basil leaves, loosely packed

1/4 cup grated Parmesan

1 tablespoon lemon juice

1/4 cup olive oil

Salt and pepper

Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

Yield: 3/4 cup