Oh, how I love pesto! And potatoes. And a hot grill. Grab some aluminum foil and you’ve got a great dish.
Living in a climate with a rather ugly winter, we make the most out of summer in our home. Fresh basil, just the scent of it, is the spirit of summer in herb form. I’ve always loved pesto but I don’t want all the oil found in all the recipes. The beauty of this recipe is that you get the bright, verdant flavor of pesto without the oil because we will be using an aluminum packet over a grill, locking in the flavors and the moisture of the sauce.
NOTE: For those without a grill, you can achieve the same results with a parchment packet in the oven at 425 degrees, cooking the same length of time as on the grill recipe below.
Oil-Free Pesto-Grilled Potatoes
Yields 4-6 Servings
2 cups fresh basil
1 cup spinach
1/4 cup pine nuts, lightly toasted
1/4 cup low sodium vegetable stock
3 cloves garlic, minced
1-2 tablespoons nutritional yeast
2 teaspoons organic lemon rind, grated
1-2 teaspoons fresh lemon juice
Salt and pepper to taste
2 pounds Yukon Gold or baby potatoes
First, make your pesto by placing all of the above ingredients, except for potatoes, into a food processor and process until it is a paste. Add stock by the tablespoon if it is too dry and not coming together.
Wash potatoes and slice into halves or quarters. Very small potatoes can be left whole.
In a large bowl, add the potatoes and 1/3 – 1/2 cup of pesto.
Lay a large sheet of foil, add the potatoes and fold over the edges to make one sealed package. Cook over a hot grill for 20 minutes, turn with tongs and cook for 15 more minutes. Enjoy!