Roasted Red Potato & Tomato Salad with Basil Pesto Sauce
5-6 cups Red Potatoes, diced, skins on
3 tablespoons Olive Oil
2 cups Grape Tomatoes
Sea Salt and Fresh Black Pepper
For Pesto Sauce:
1 cup packed Fresh Basil leaves
1/3 cup Fresh Parsley leaves
2 cloves Garlic
1/4 cup Pine Nuts or Walnuts
1/2 cup Olive Oil
1/2 cup grated Parmesan Cheese
2 tablespoons Extra Virgin Olive Oil
1/2 cup Red Onion, thinly sliced
1. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons of Olive oil and season with salt and pepper. Spread out in a greased baking sheet. Toss tomatoes with 1 tablesoon Olive oil and season with salt and pepper. Spread out in a separate baking sheet. Bake potatoes until tender about 25-30 minutes and tomatoes until shriveled about 20 minutes.
2. Meanwhile prepare the pesto by adding the basil, parsley, garlic and nuts to a food processor. Pulse until chopped. Stream in Olive Oil with food processor running. Add Parmesan and pulse to combine. Add Extra-Virgin Olive oil with food processor running. Taste and season with salt and pepper.
3. To a large mixing bowl add warm potatoes and tomatoes with any juices in the pan, along with the red onion. Pour pesto over top and toss well. Season with salt and pepper. Can be served warm or refrigerated to be served cold.