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pesto grilled potatoes
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings:
4
-6 side dish servings
Author:
Taylor Ellingson
Ingredients
for the pesto:
2
cups
fresh basil leaves
½
cup
pine nuts or walnuts
1
clove
garlic
¾
cup
Parmesan cheese
¾
cup
olive oil
salt and pepper
to taste
for the potatoes:
1
lb
potatoes
I used red potatoes, you could also use Yukon or fingerlings
2
tablespoon
olive oil
salt and pepper
Instructions
To make the pesto:
Add basil leaves, nuts, garlic, and cheese to food processor.
Pulse until finely diced.
Slowly add olive oil, and blend until almost smooth.
Add salt and pepper, to taste.
Set aside.
To make the potatoes:
Cut potatoes into wedges. You don't want them too thin or they'll burn but not too thick or they'll take a long time to cook.
Toss potatoes with olive oil and salt and pepper.
Grill over medium heat in a wire mesh grill pan until potatoes are cooked, about 20-25 minutes, stirring every 5 minutes.
Be sure to watch potatoes closely, as they can burn quickly.
Once potatoes are cooked, remove from grill and transfer to bowl.
Add 3-4 tablespoon of pesto, tossing to combine.
Serve immediately, or refrigerate until serving.
Enjoy!
Notes
This recipe will make more pesto than you will need for the potatoes. Pesto can easily be refrigerated for a couple of weeks or frozen for future use.