Two Peas and Their Pod

Grilled Pesto Potatoes

by Two Peas on July 13, 2012

I love walking out our back door to pick fresh herbs. One of the many joys of summer. Earlier this week, I went outside to grab some fresh basil to make crostini. Our basil plants were exploding, so I decided to pick a bunch and make pesto. I used the pesto to make Grilled Pesto Potatoes.

I love making these potatoes because they are easy to prepare, full of flavor, and go great with any meal. Josh fired up the grill while I made the pesto. I covered red potatoes in pesto and put them in a foil packet. I love using foil packets because there is no clean up!

Josh grilled the potatoes to perfection and we served them with a Watermelon Feta Salad and sweet corn. I just love summer!

If you have leftover pesto you can make a Parmesan Crusted Grilled Cheese Sandwich or Crispy Gnocchi with Basil Pesto. We love these pesto recipes!

Don’t heat up the house this weekend. Get out the grill and grill up some Grilled Pesto Potatoes! They are the perfect side dish to any summer meal.

Grilled Pesto Potatoes-Two Peas and Their Pod

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Grilled Pesto Potatoes

Yield: Serves 2-3-as a side dish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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

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

5 red potatoes, washed and cut into cubes
Cooking Spray
Aluminum Foil

Directions:

1. 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.

2. 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.

3. 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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Posted In Gluten-Free, Side Dishes, Vegetarian
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62 Responses to “Grilled Pesto Potatoes”

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  1. Pingback: Amazing Pesto Grilled Potatoes [Intro To Cooking] : CollegeCandy – Life, Love & Style For The College Girl

  2. 42
    Julia {The Roasted Root} — July 15, 2012 @ 5:24 pm

    There is nothing like picking vegetables and herbs out of your own garden. It’s theraputic and healthy and fun! I love your basil pesto – I have one plant growing at the moment though probably not enough for a whole batch of pesto…would gladly supplement using basil fom the store. Your grilled potatoes look fantastic – party in your back yard!!

  3. 43
    Miss @ Miss in the Kitchen — July 16, 2012 @ 12:11 am

    I will have to try the foil packets on the grill, that is brilliant! Pesto makes everything better.

  4. Pingback: Amazing Pesto Grilled Potatoes [Intro To Cooking] - BizNax

  5. 44
    Elizabeth@ Food Ramblings — July 16, 2012 @ 8:43 am

    Making tonight!

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  7. 45
    Lisa | With Style and Grace — July 16, 2012 @ 12:06 pm

    i’ve been eating plain baked potatoes with butter – again like a kid, but these sound great!

  8. 46
    Ann P. — July 16, 2012 @ 4:35 pm

    aww I wish i had a basil plant!! Pesto is so awesome, and I would eat it every day if I could! I love that you put it on potatoes. :) so creative!

  9. 47
    Jeanette — July 16, 2012 @ 10:30 pm

    We make lots of pesto in the summer using basil, garlic scapes, Swiss chard and even beet greens. Love the idea of using pesto in these grilled potatoes.

  10. 48
    Jen @ My Kitchen Addiction — July 17, 2012 @ 4:40 pm

    Yum! I have some potatoes that I picked up at the farmer’s market last week and I didn’t have any plans for them. Now I think I did :)

  11. 49
    Lexi @ You, Me, & A World to See — July 18, 2012 @ 2:21 pm

    Pesto is the absolute best! I just tried a great zucchini pesto from a farmers’ market the other day.

  12. 50
    Isa@WeLoveChicken — July 18, 2012 @ 5:39 pm

    I love basil pesto. Do you think it works well if a bake the potatoes instead grilling?

    • Two Peas replied: — July 18th, 2012 @ 6:20 pm

      Yes, you can bake or roast the potatoes! Enjoy!

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  16. 51
    Debi Stangeland — September 20, 2012 @ 11:35 pm

    Made these this week and they were a big hit with my kids. Super easy and delicious. Thank you so much!!

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