Baked Potato and Melon Salad with Pistachio Vinaigrette - Nuthealth.org

Ingredients

• 1/3 cup shelled pistachio
• 1/2 cup fresh parsley
• 1/2 fresh basil
• 3 tablespoons rice wine vinegar
• 1/2 cup olive oil
• Pinch of salt and pepper
• 20 small potatoes, cut in half
• 2 tablespoons olive oil
• 1/3 honeydew melon, in chunks
• 1/2 small red onion, finely chopped
• 2 tablespoon grated parmesan