Roasted Red Potato Salad With Parsley-Pine Nut Pesto

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3 large red bell peppers, cut into 1 inch chunks

2 cup(s) loosely packed, flat-leaf parsley

1/2 cup(s) olive oil

1 tablespoon(s) olive oil

2 clove(s) peeled garlic

1/3 cup(s) pine nuts

1/2 teaspoon(s) sea salt

sea salt and pepper to taste

2 pound(s) small red potatoes, cut into 1 inch chunks

1 tablespoon(s) yellow or white miso

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