3 pounds of Golden potatoes, chunked

3 cups loosely packed fresh basil leaves

5 cloves garlic, minced

6 ounces lightly salted pistachios

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup grated Parmesan cheese

1/2 to 2/3 cup olive oil

6 - 10 sweet mini bell peppers, diced

Steam potatoes until fork tender (about 20 minutes).

Make pesto:  Place basil in a food processor and chop.  Add garlic, pistachios, salt, pepper and Parmesan.  Process until fine.  With processor running, drizzle in olive oil until it's a good consistency (not to runny, not too thick).

Place potatoes in a large serving bowl.  Add pesto and sweet peppers and toss gently.  Best served at room temperature.  Serves 6 - 8.