Grilled Pesto Potatoes

Name: Grilled Pesto Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups fresh basil leaves; 1/2 cup freshly grated Parmesan-Reggiano Cheese; 1/2 cup extra virgin olive oil; 1/4 cup pine nuts; 2 garlic cloves; Salt and freshly ground black pepper; 5 red potatoes; cooking spray; Aluminum foil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course
Side Dish
Cuisine
Vegetarian, gluten-free

Grilled Pesto Potatoes

Iris Warren

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Grilled red potatoes with basil pesto. These simple potatoes are a great side dish to any meal.

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Ingredients

To make the basil pesto:

2 cups fresh basil leaves packed
1/2 cup freshly grated Parmesan-Reggiano Cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves minced
Salt and freshly ground black pepper to taste

For the Potatoes:

5 red potatoes washed and cut into cubes
cooking spray
Aluminum foil

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Instructions

Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste.
In a medium bowl, combine potatoes and pesto. Mix until potatoes are well covered. Spray a large piece of aluminum foil with cooking spray. Add the potatoes and wrap in a foil packet. Wrap another piece of foil around the packet so it is sturdy enough to grill.
Preheat the grill to medium-high heat. Place the potato packet on the grill. Cook for 15 minutes and then flip the packet. Cook for an additional 15 minutes, or until potatoes are tender and slightly crisp. Carefully remove the potatoes from the packet and serve warm.