Grilled Pesto Potatoes Recipe

If you’re searching for an unforgettable way to serve up potatoes at your next get-together, look no further than Grilled Pesto Potatoes. This vibrant side is bursting with herbaceous basil flavor, nutty Parmesan, and buttery pine nuts, all clinging to buttery, tender-crisp red potatoes. Grilled to perfection inside foil packets, these potatoes soak up the smoky grill essence while keeping every bite moist and flavorful. Whether you’re hosting a backyard barbecue or simply want to jazz up dinner, Grilled Pesto Potatoes are a guaranteed crowd-pleaser that everyone will ask for again!

Ingredients You’ll Need

The beauty of Grilled Pesto Potatoes is in their simplicity—each ingredient has a starring role in creating the final dish’s outrageously colorful flavor and perfect texture. Here’s what you’ll need, and why you won’t want to skip a thing:

• Fresh basil leaves: The essential herb for that unmistakable pesto aroma and color; use the freshest leaves for the brightest, most summery taste.
• Parmesan-Reggiano cheese: Adds a salty, nutty depth that brings everything together in the pesto.
• Extra virgin olive oil: Carries the pesto, giving it that luxurious, silky finish that clings to each potato cube.
• Pine nuts: Toasty and rich—they’re the secret behind pesto’s subtle, buttery flavor.
• Garlic cloves: Just the right amount of sharpness to balance all the creamy and herbal notes.
• Salt and freshly ground black pepper: Simple, but a must for elevating every other flavor.
• Red potatoes: Their naturally creamy centers and waxy skins hold up beautifully on the grill, soaking in all that luscious pesto.
• Cooking spray: Prevents sticking and helps crisp up the edges of the potatoes as they grill.
• Aluminum foil: Your ticket to perfectly steamed-inside, crispy-outside potatoes with minimal cleanup!

How to Make Grilled Pesto Potatoes

Step 1: Make the Pesto

Begin by adding the packed fresh basil leaves, minced garlic, and pine nuts to your food processor or blender. Give it a few pulses until everything is coarsely chopped—the aroma alone will have you smiling! With the machine running, slowly stream in the extra virgin olive oil, blending until the mixture turns smooth and luscious. Add in that freshly grated Parmesan-Reggiano, pulse just until combined, and season to taste with salt and black pepper. That’s it—you now have a homemade pesto you’ll want to use on everything!

Step 2: Coat the Potatoes

Grab a medium mixing bowl and toss in your cubed red potatoes. Spoon over that vivid green pesto, then gently stir to coat every potato chunk evenly. The potatoes will gleam with a fragrant, herb-packed coating, promising big flavor once grilled.

Step 3: Wrap in Foil

Tear off a generous piece of aluminum foil and spray it well with cooking spray. Pile on your pesto-coated potatoes, spreading them out for even cooking. Fold the foil into a tight packet—then add one more layer of foil for sturdiness and peace of mind on the grill. You want a leakproof little pouch that’ll hold in all the roasting juices and flavor.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Place the potato packet right over the grates, close the lid, and let the magic happen. After 15 minutes, use tongs to flip the packet gently. Grill for another 15 minutes or until the potato cubes are tender on the inside and delightfully crisp on the edges. The aroma will let you know when they’re close! Use oven mitts to unwrap your Grilled Pesto Potatoes—watch for steam—and serve straight away for best results.

How to Serve Grilled Pesto Potatoes

Garnishes

Pile on the fun by topping your Grilled Pesto Potatoes with a little extra grated Parmesan, torn basil leaves for a fresh finish, or a sprinkle of toasted pine nuts for a nutty crunch. Even a squeeze of lemon will brighten up the whole dish. Let your eyes and tastebuds guide you—it’s hard to go wrong!

Side Dishes

Grilled Pesto Potatoes are so versatile, you can pair them with anything from grilled chicken and steak to summery salads and grilled fish. They play especially well alongside Mediterranean mains or classic barbecue fare. For a vegetarian spread, try them with grilled portobello mushrooms or a zippy tomato salad—the options are endless.

Creative Ways to Present

Go beyond the basics and serve Grilled Pesto Potatoes in cute mini foil packets (great for individual servings at parties), or pile them into a rustic bowl atop a wooden platter. Turning them into kebabs is a fun twist—just skewer potato pieces before marinating and grilling! Or present them stuffed into a pita with greens and a little feta for a surprising picnic sandwich.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled Pesto Potatoes (which rarely happens!), allow them to cool fully before transferring to an airtight container. Store them in the refrigerator for up to three days. The flavors will meld and deepen, making for an even tastier bite when you go back for seconds (or thirds).

Freezing

While pesto can be frozen on its own like a charm, potatoes can sometimes change texture after thawing. If you do want to freeze, spread the cooled potatoes on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag. Eat within one month for the best flavor and texture, and thaw overnight in the fridge before reheating.

Reheating

To bring your leftovers back to life, spread the Grilled Pesto Potatoes out on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until heated through. For a speedier option, use the microwave in short bursts, stirring halfway. A quick toss in a hot skillet can also re-crisp the edges nicely.

FAQs

Can I make Grilled Pesto Potatoes without a grill?

Absolutely! If grilling isn’t an option, pop the foil packet onto a baking sheet and roast in a 400°F oven for 30–35 minutes, flipping halfway. You’ll get beautifully tender potatoes with all the classic flavor you love.

What’s the best potato for this recipe?

Red potatoes are ideal because they hold their shape and have a naturally creamy bite, but Yukon golds are a close second. Steer clear of starchy varieties like russets for this dish—they tend to fall apart when grilled.

Can I use store-bought pesto?

Yes, you can swap in your favorite store-bought pesto when you’re in a hurry. The homemade version really shines in freshness, but the convenience factor of ready-made pesto can’t be beat for busy days.

How do I make this dish vegan?

To make Grilled Pesto Potatoes vegan, simply use a dairy-free Parmesan-style cheese or nutritional yeast in your pesto recipe. Make sure your pesto is also free from any other animal products for a completely plant-based side.

Can I add other vegetables to the foil packet?

You bet! Try tossing in sliced bell peppers, zucchini, or cherry tomatoes with the potatoes for extra color and nutrients. Just keep the total quantity similar so everything cooks evenly in the same time frame.

Final Thoughts

There’s something truly special about sharing a plate of freshly made Grilled Pesto Potatoes—each bite is zesty, comforting, and a little taste of summer no matter the season. Whether it’s a family meal or a festive barbecue, give this recipe a try and prepare for rave reviews. Happy grilling, friends!

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