Grilled Pesto Potatoes

Grilled Pesto Potatoes! The perfect side dish this summer when grilling. These are fantastic with a grilled protein and more grilled vegetables. Enjoy! Here’s a recipe that marries pesto + potatoes & grilling! Looking for a yummy potato side dish? This one is perfect for the summer!

As we near the end of summer vacation, we seem to be grilling more and just enjoying these last few weeks before school starts. I love grilled potatoes along side any grilled meats: steaks and chicken. You have to try my easy chicken marinades and I love grilling vegetables as well!

If you’re coming here from my most recent Instagram reel, check out the recipe card notes section for how I grilled those potatoes. You also need to try Grilled Pesto Potatoes. .  so good!

More Recipes to Try Before Summer Is Over

Grilled Shrimp Packets with corn

Summer Themed Cheese Board with grilled fruit

Grilled Veggie and Pesto Sandwich

Grilled Chicken Kebabs

Grilled Pork Chops on a Stick

Print Recipe

Grilled Pesto Potatoes

Course: Side Dish

Cuisine: American

Keyword: grilled pesto potatoes, grilled potatoes

Author: Hip Foodie Mom

Equipment

• outdoor grill
• aluminum foil

Ingredients

• To make the basil pesto:
• 2 cups fresh basil leaves packed
• 1 cup freshly grated Parmesan-Reggiano cheese; divided
• 1 cup extra virgin olive oil; divided
• 1/4 cup pine nuts
• 2 to 3 garlic cloves minced
• Salt and freshly ground black pepper to taste
• 5 to 8 red or gold potatoes, or an assortment of baby gold or fingerling potatoes (if using baby gold of fingerling potatoes; leave whole washed and cut into cubes (skin on)
• Cooking Spray

Instructions

• Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the food processor running, slowly add the olive oil and process until smooth. Add the Parmesan-Reggiano cheese and pulse until combined. Season with salt and pepper, to taste.
• In a medium to large bowl, combine the 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 (or 2) 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.
• Sprinkle with more Parmesan-Reggiano cheese, serve while still warm & enjoy!

Notes

Another variation using fingerling or baby gold potatoes: Wash and dry your potatoes and cut them in half if they are on the bigger side. Mix with olive oil, garlic powder, lemon pepper seasoning, your fave dried herbs, crushed red pepper flakes and season with salt and pepper. You can really season however you like! Toss together, place into some foil sheets and fold all sides so you end up with a potato packet. Heat your grill to high heat and let cook for 15 minutes and then flip the packet. Cook for an additional 15 minutes. Feel free to carefully open that packet after 25 minutes to check on them. These would be terrific with a chimichurri sauce, some Parmesan cheese or a simple Dijon mustard vinaigrette.. or you could even just eat them plain or even with ketchup!