Grilled Potato Salad With Parsley Pesto Recipes
GRILLED POTATO AND PARSLEY PESTO SALAD
Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.
Categories Side Dish Vegetarian Salad Barbeque Potatoes Grill Summer Vegan Paleo
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- Add the potatoes to a large pot and cover with salted cold water. Bring to the boil and cook until just tender, about 5 or 6 minutes. Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly. Season with ½ of the olive oil, salt and black pepper to taste. Toss to coat. Preheat the BBQ or grill. Make the parsley pesto: Toast pine nuts in a toaster oven at 350℉ (180℃) F for about 5 to 8 minutes, watch carefully, and do not let burn. Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining ½ of the olive oil, pine nuts and salt and black pepper to taste. Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency. Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred. Add to potatoes and toss until well coated. Cut potatoes in half if desired. Serve at room temperature. Note: The parsley pesto is also great not only potatoes but also on pasta or other veggies.
Nutrition Facts :
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
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3.1/5 (4)Estimated Reading Time 1 min
- Bring a large pot of water to boil over high heat. Add the potatoes and cook until soft but not falling apart, about 25 minutes. Meanwhile, in the bowl of a food processor, combine the parsley, mint, pine nuts, garlic, olive oil, and vinegar. Season with sea salt and pepper, to taste. Pulse until well combined and transfer to a large bowl.
- Drain the potatoes and slice in ½ as soon as they’re cool enough to handle. Gently toss the potatoes with parsley pesto mixture. Season with the curry and chili powder. Garnish with additional parsley and serve chilled or at room temperature.
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