Grilled Pesto Potatoes
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Course
Side Dish
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Cuisine
Vegetarian, gluten-free
Grilled Pesto Potatoes
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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 basil packed, fresh leaves
- 1/2 cup parmesan-reggiano cheese freshly grated
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 garlic minced, cloves
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the Potatoes:
- 5 potato washed and cut into cubes, red
- cooking spray
- aluminum foil
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.
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