Grilled Pesto Potatoes

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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

Grilled red potatoes with basil pesto. These simple potatoes are a great side dish to any meal.
5 from 1 vote
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes


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


  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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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!!

  2. 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. ๐Ÿ™‚ so creative!

  3. 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.

  4. Had company over for dinner last night and made these – a big hit! I did sub out the pine nuts for almonds, however. I always have almonds in my pantry and rarely think about buying pine nuts. It tasted excellent and was a great way to use up all that basil growing happily in my back yard! Thanks for the recipe!

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