Grilled Potato and Parsley Pesto Salad
Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.
Ingredients
| 1 | pound |
potatoes
mini red and whites |
|
|
salt
|
* | ||
| 4 | tablespoons |
olive oil
divided |
|
|
black pepper
freshly ground |
* | ||
| Parsley pesto: | |||
| 3 | tablespoons |
pine nuts
toasted, or sub. almonds |
|
| 1 | cup |
parsley leaves
fresh |
|
| 2 | tablespoons |
oregano
fresh, or 1 tsp dried |
* |
| ½ |
lemon
juice of |
||
| 1 | clove |
garlic
minced, chopped |
|
| 1 ½ | tablespoon |
capers
drained |
|
Directions
Add the potatoes to a large pot and cover with salted cold water. Bring to the boil and cook until just tender, about 5 or 6 minutes.
Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly. Season with ½ of the olive oil, salt and black pepper to taste. Toss to coat.
Preheat the BBQ or grill.
Make the parsley pesto:
Toast pine nuts in a toaster oven at 350℉ (180℃) F for about 5 to 8 minutes, watch carefully, and do not let burn.
Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining ½ of the olive oil, pine nuts and salt and black pepper to taste.
Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency.
Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred.
Add to potatoes and toss until well coated. Cut potatoes in half if desired. Serve at room temperature.
Note:
The parsley pesto is also great not only potatoes but also on pasta or other veggies.
Nutrition Facts
Serving Size 157g (5.5 oz)
