- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I used to stay far away from pesto. If a recipe called for pesto, I wouldn’t make it. If I was eating out, I never ordered anything that could possibly include pesto. But recently I discovered that I really like it, and I’ve been putting it in everything. These grilled potatoes have the brightness of pesto with the smokiness of the grill. You will make them again and again!
8 medium potatoes (I use Yukon gold, but any variety will work), scrubbed and cut in half lengthwise
2 tablespoons olive oil
8 cubes Dorot Gardens Frozen Basil
4 cubes Dorot Garden Frozen Parsley
4 cubes Gefen Frozen Garlic
2 teaspoons kosher salt
1 teaspoon black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook for 10 to 12 minutes. Drain and set aside until cool enough to handle.
Meanwhile, combine remaining ingredients. Wait until herb cubes are defrosted and then mix well (you can also substitute this with ready-made pesto).
Preheat grill to medium (400 degrees Fahrenheit). Place a large piece of heavy-duty foil on a work surface. Place potatoes on the foil and toss with pesto to coat. Wrap foil loosely around the potatoes and place on grill. Grill for about 10 to 15 minutes, stirring often, until potatoes are soft on the inside and lightly browned on the outside.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Reviews