Roasted Potato Salad With Pesto | Cooksmart | Sanjeev Kapoor Khazana

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Roasted potato cubes tossed in freshly made pesto sauce.



4 medium potatoes, cut into big cubes
Sea salt to taste
2 tsps crushed black peppercorns
1 tsp cumin seeds
2 tbsps olive oil
½ medium red capsicum, cut into thin strips
15-20 rocket leaves
1 cup fresh basil leaves
2 tbsps pumpkin seeds
2-3 garlic cloves
Salt to taste
4 tbsps olive oil
¼ cup Parmesan cheese


1. Preheat oven at 180º C.
2. Put potatoes, sea salt, crushed peppercorns, cumin seeds and olive oil in a cake tin and mix well.
3. Put the cake tin in the preheated oven and bake for 40-45 minutes.
4. To make pesto, put rocket leaves, basil leaves, pumpkin seeds, garlic cloves, salt and half the olive oil in a blender jar. Add Parmesan cheese and remaining olive oil and continue to blend to a coarse paste.
5. Remove the cake tin from the oven, transfer the roasted potatoes into a bowl, add pesto and mix lightly. Add red capsicum strips and mix well.
6. Transfer the mixture on a serving platter and serve immediately.

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