Oil-Free Pesto-Grilled Potatoes

8 Aug

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.

Pesto-Grilled Potatoes

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!

Marla RoseMarla Rose is a writer, mother and activist.
She recently relaunched VeganStreet.com and is co-founder of Chicago VeganMania.


8 Responses to “Oil-Free Pesto-Grilled Potatoes”

  1. Anne Marie Fosnacht August 8, 2013 at 9:43 am #

    whoaaaaa– must make these! There is a special place in my heart for really well cooked soft potatoes, but that usually means lots of oil. Can’t wait to try these!

  2. uglicoyote August 8, 2013 at 11:05 am #

    Reblogged this on Vegan,Vegan.

  3. Angela Nunez August 8, 2013 at 4:14 pm #

    I used your recipe but I did add 2 Tblsp Olive Oil just because I love the flavor. I figured all good things in moderation, right?

    • Marla Rose August 9, 2013 at 9:19 am #

      Absolutely, Angela! I enjoyed the challenge of making it oil-free, though. 🙂

  4. Helyn August 12, 2013 at 7:18 am #

    Meagen, this looks FANTASTIC! I’m always looking for more oil-free, tasty vegan recipes. I love your blog! So much so that I have nominated you to be the recipient of the Liebster Blog Award. Have you heard of it? It’s a ton of fun. Head over to my post here to read about it: http://helynshealthykitchen.blogspot.com/2013/08/the-liebster-blog-award.html

    You don’t have to accept if you don’t want to. It’s all just a fun way of us bloggers helping one another to reach more readers. Thanks for all of your spectacular recipes! Super job!!! 🙂

    • megmeister August 14, 2013 at 6:38 pm #

      Thank you so much, Helyn! I am honored!

  5. norahcapri August 12, 2013 at 8:45 pm #

    glad to find your blog! Can’t wait to try this 🙂

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