Grilled Potatoes With Jalapeño Pesto Recipes

GRILLED POTATOES WITH JALAPEñO PESTO

Steps:

• Heat grill to medium-high heat.
• Quarter potatoes; place in large bowl. Add 2 Tbsp. dressing; toss to evenly coat. Place potatoes on grill grate; grill 5 to 7 min. or until heated through, turning occasionally. Transfer from grill to serving bowl.
• Blend remaining ingredients in blender until smooth. Add to warm potatoes; mix lightly.

GRILLED POTATO SALAD WITH PARSLEY PESTO

Steps:

• Preheat the grill to medium.
• In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
• In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
• Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.