Roasted Pesto Potatoes and Red Pepper Coulis

These potatoes are hearty and serve as a perfect base of a entree salad or a side dish. I paired it with a vibrant red, slightly tangy red pepper coulis served  atop some sautéed crimini mushrooms, grape tomatoes and shallots. This sauce is super versatile and can be used in both hot and cold applications (and will sit for several days in a closed jar in the fridge...but you'll probably use this all up because it is good enough to drink!).

Roasted Pesto Potatoes
1 1lb fingerling potatoes
1 bunch cilantro (rinsed and stems removed)
1 bunch parsley (rinsed and stems removed)
5 garlic cloves
1 handfull walnuts
2 lemons (juice only)
1/4 C EVOO
fresh ground black pepper

0. Preheat oven to 375 F.
1. On a baking sheet toss the potatoes with some EVOO. Put in oven and bake for about 10 minutes while you prepare step 2.
2. In a food processor add cilantro, parsley, cloves, walnuts, lemon juice, EVOO, salt and pepper to taste. Pulse. 
3. Carefully remove potatoes from oven and pour pesto over. Toss to coat with tongs.
4. Bake for another 20-25 or until fork tender. At least once during cooking toss potatoes.

Red Pepper Coulis
1 12 oz jar fire roasted red peppers (packed in water, not oil)*
2 tsp red wine vinegar
2 tsp EVOO
2 garlic cloves
fresh ground black pepper

*I used Trader Joe's Brand:

1. Add all ingredients to a blender and blend until smooth.
Gotta love that fire engine red...Beautiful!