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pesto grilled potatoes

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 -6 side dish servings


for the pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts or walnuts
  • 1 clove garlic
  • 3/4 cup Parmesan cheese
  • 3/4 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 tbsp olive oil
  • salt and pepper


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 tbsp of pesto, tossing to combine.
  • Serve immediately, or refrigerate until serving.
  • Enjoy!


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.