Step 1

1 Place the potatoes in a 4-quart pot and add enough cool water to cover by about an inch

Step 2

2 Bring to a boil over high heat, then reduce the heat to medium-low, partially cover and cook for 13 to 15 minutes, until the potatoes are easily pierced with a knife or skewer but still have some resistance

Step 3

3 (They will continue to cook as they cool)

Step 4

4 Drain, and refrigerate until completely cooled

Step 5

5 Toast the pine nuts in a small, dry skillet over medium heat for about 3 minutes, until fragrant and golden brown, shaking the pan frequently to avoid scorching

Step 6

6 Combine the toasted pine nuts and garlic in a mini food processor; pulse until evenly minced

Step 7

7 Add the kale, basil, lemon juice, salt and pepper; process until evenly minced

Step 8

8 With the motor running, slowly add the oil in a steady stream through the feed tube; process to form a well-blended pesto

Step 9

9 Transfer to a mixing bowl

Step 10

10 Cut the cooled potatoes into quarters; add to the mixing bowl, along with the yellow and red peppers

Step 11

11 Toss to coat evenly before serving