Grilled Pesto Potatoes Recipe
If you’re on the hunt for a showstopping side dish that packs a punch of herby flavor and creamy-cheesy goodness, these Grilled Pesto Potatoes are about to win you over. Imagine tender cubes of red potato tossed in fresh, homemade basil pesto, all wrapped up and grilled until golden and crisp on the outside yet soft and buttery in the center. Each bite is bursting with garden-fresh basil, parmesan, and that irresistible grilled aroma. Grilled Pesto Potatoes are a surefire way to steal the spotlight at your next cookout, picnic, or weeknight dinner at home.
Ingredients You’ll Need
The ingredients for Grilled Pesto Potatoes are simple, but every one of them adds an important layer of flavor, color, or texture. From the fragrant basil to the creamy potatoes, you’ll love how these humble ingredients transform into something truly special!
- Fresh basil leaves: Choose bright, vibrant basil for the freshest, zingiest pesto base you can get.
- Freshly grated Parmesan-Reggiano cheese: This adds salty, nutty depth and melt-in-your-mouth richness to the pesto.
- Extra virgin olive oil: Use high-quality oil for a luscious, peppery finish that helps the pesto coat the potatoes beautifully.
- Pine nuts: Their buttery texture and subtle crunch give the pesto character and lift every bite.
- Garlic cloves: Just enough to bring aromatic zing—mince finely for even flavor.
- Salt and freshly ground black pepper: A sprinkle to balance and amplify all the vibrant flavors in the pesto and potatoes.
- Red potatoes: Their buttery centers and thin skins are perfect for grilling, plus they hold their shape well after cooking.
- Cooking spray: This ensures nothing sticks and guarantees you’ll get those irresistible crispy edges.
- Aluminum foil: Foil packets make grilling easy and mess-free, while also locking in moisture and flavor.
How to Make Grilled Pesto Potatoes
Step 1: Make the Basil Pesto
Start by gathering your pesto ingredients: fresh basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper. Pop the basil, garlic, and pine nuts into your food processor or blender. Pulse a few times until everything looks roughly chopped. Then, while the machine is running, slowly stream in the olive oil—watch as it transforms into that gorgeous, green sauce we all love! Finally, add the grated cheese and give it a quick pulse to mix. Taste and season with salt and pepper as you like.
Step 2: Prep and Toss the Potatoes
Wash your red potatoes thoroughly and cut them into even, bite-sized cubes—it’s okay to leave the skin on for texture and color. In a medium bowl, toss the cubed potatoes with your fresh pesto, making sure each potato piece is deliciously coated. This step is where the magic happens: every little nook absorbs all that basil, garlic, and cheese flavor. Don’t be shy—make sure every piece is well covered!
Step 3: Assemble the Foil Packet
Lay out a large sheet of aluminum foil and give it a light spray with cooking spray to prevent sticking. Gently pile your pesto-coated potatoes onto the center. Wrap them up snuggly to create a sturdy packet, then double-wrap with another sheet of foil. This extra layer keeps everything secure and helps evenly cook the potatoes on the grill.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat so those potatoes can start to caramelize right away. Place the foil packet directly on the grill grate and close the lid. Cook for 15 minutes, then carefully flip the packet using tongs—it’s hot! Grill for about 15 minutes more. By now, the potatoes should be fork-tender with perfectly crispy edges. Carefully open the foil packet (watch out for steam!), and serve your Grilled Pesto Potatoes warm and fragrant.
How to Serve Grilled Pesto Potatoes
Garnishes
Once your Grilled Pesto Potatoes are off the grill, they love a sprinkling of extra Parmesan, a light dusting of freshly cracked black pepper, or even a shower of torn basil leaves for a pop of color and fresh aroma. If you’re craving a little tang, try a squeeze of lemon over the top right before serving—the brightness takes this dish to the next level.
Side Dishes
Grilled Pesto Potatoes make fabulous partners with just about anything off the grill—think juicy steaks, crisp-skinned chicken, or herby grilled fish. They’re also delicious alongside vegetarian mains like grilled portobello mushrooms or tossed with a leafy green salad. For a picnic spread, pair them with corn on the cob, tangy coleslaw, or a juicy tomato salad.
Creative Ways to Present
Invite your guests to dig right in by serving the Grilled Pesto Potatoes straight from their foil packet on a rustic wooden board. For a fancier touch, heap them into a large serving bowl and top with extra herbs or a drizzle of pesto. They’re also adorable portioned into individual foil packets for backyard gatherings—everyone gets their own little parcel of goodness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Pesto Potatoes (though there’s a good chance you won’t!), simply let them cool completely. Store in an airtight container in the fridge for up to four days. The flavors deepen overnight, making tomorrow’s lunch a real treat.
Freezing
For longer storage, freeze your cooled Grilled Pesto Potatoes in a freezer-safe bag or container. Lay them in a single layer if possible so they don’t clump. They’ll keep beautifully for up to two months. When you’re ready to enjoy, just thaw overnight in the refrigerator.
Reheating
To revive those potatoes, spread them on a baking sheet and pop them into a preheated oven at 375°F for 10–15 minutes, until hot and slightly crisped. You can also reheat them in a skillet over medium heat for a few minutes, or even zap them in the microwave in short bursts if you’re in a hurry. A fresh sprinkle of cheese or herbs can make them taste just-made again!
FAQs
Can I use store-bought pesto for Grilled Pesto Potatoes?
Absolutely! While homemade pesto brings unbeatable freshness, a good-quality store-bought pesto is a great shortcut, especially for busy weeknights or last-minute plans. Just toss the potatoes as you would with homemade.
What potatoes work best for grilling?
Red potatoes are my top pick for Grilled Pesto Potatoes because their thin skins and creamy interiors strike the perfect balance of tenderness and structure, but Yukon gold or fingerlings work in a pinch too.
Can I make Grilled Pesto Potatoes without a grill?
Yes! You can bake the foil packet in a 425°F oven for about 30–35 minutes, flipping halfway through. You’ll still get gorgeous color and wonderful flavor, just minus the smoky grill notes.
Is there a nut-free substitute for pine nuts?
If allergies are a concern, you can swap pine nuts for sunflower seeds or simply leave them out. The pesto will still coat the potatoes beautifully and taste fantastic.
Can I make the pesto ahead of time?
Definitely! The basil pesto can be made a day or two ahead and kept in an airtight container in the fridge. The flavors meld and deepen, making your Grilled Pesto Potatoes even more delicious when you’re ready to assemble and grill.
Final Thoughts
I can’t wait for you to try these Grilled Pesto Potatoes and see just how much joy a simple, herb-filled side dish can bring to your table. They’re bright, comforting, and utterly irresistible—sure to become a staple at all your gatherings. Fire up that grill and let’s make potatoes the star of your next meal!
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Grilled Pesto Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Grilled Pesto Potatoes are a flavorful and easy side dish perfect for summer BBQs. Tender red potatoes are coated in a homemade basil pesto, wrapped in foil, and grilled to perfection. The result is a deliciously crisp and herb-infused potato dish that pairs well with any grilled main course.
Ingredients
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
Potatoes:
- 5 red potatoes, washed and cut into cubes
- Cooking Spray
- Aluminum Foil
Instructions
- Prepare the Basil Pesto: In a food processor, combine basil, garlic, and pine nuts. Slowly add olive oil while processing until smooth. Add cheese, salt, and pepper. Pulse until combined.
- Coat Potatoes in Pesto: In a bowl, mix potatoes with prepared pesto until well coated.
- Grill the Potatoes: Spray a piece of foil with cooking spray. Place potatoes on foil, wrap into a packet. Double wrap for durability. Grill over medium-high heat for 30 minutes, flipping halfway through.
- Serve: Unwrap the grilled potatoes carefully and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
Keywords: Grilled Pesto Potatoes, Pesto Potatoes, Grilled Potatoes, BBQ Side Dish, Summer BBQ Recipe
