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Export 9 ingredients for grocery delivery
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
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