I adore making these potatoes since they are anything but difficult to get ready, brimming with flavor, and go extraordinary with any dinner. Josh started up the flame broil while I made the pesto. I canvassed red potatoes in pesto and place them in a foil parcel. I adore utilizing foil parcels in light of the fact that there is no tidy up!
Josh barbecued the potatoes to flawlessness and we served them with a Watermelon Feta Salad and sweet corn. I simply love summer!
Barbecued red potatoes with basil pesto. These basic potatoes are an extraordinary side dish to any dinner.
- 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
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.
Read more our recipe Parmesan Roasted Carrots #vegan #recipevegetarian
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