Grilled Pesto Potatoes
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!