Rethink serving ordinary potato salad as a side dish at your next BBQ and grilling cookout thanks to this delicious recipe for pesto potatoes.
Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means “pounded” or “crushed” in Italian, called that because the ingredients were pounded or crushed with a mortar and pestle before the food processor was invented. The classic recipe includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese. It is usually served over pasta, but it also tastes great on that other great starch, potatoes. You can make your own pesto or you can buy lovely pesto in jars.
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Pesto Potatoes Recipe
Makes:
About 3/4 pound (340.2 g)Takes:
Ingredients
- 12 ounces waxy potatoes (2 baseball size)
- 1 teaspoon pesto sauce
- Morton Coarse Kosher Salt
- Freshly ground black pepper
- Extra virgin olive oil
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Peel the potatoes (or not), and cut them into bite-size chunks.
- Cook. Boil until soft, but not mushy, about 15 minutes. Drain.
- Prep again. Toss the pesto in with the potatoes.
- Serve. Add a splash or two of a really good fresh olive oil. Salt and pepper to taste. Serve. What could be simpler? Or more tasty?
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