Bring a large pot of water to boil and add two tablespoons salt. Cook the baby potatoes for 12–15 minutes, until they’re tender but still

firm, then drain and let cool slightly.

Prepare the pesto marinade by combining all ingredients in a large mixing bowl. Stir until smooth and well blended. Add the cooled potatoes and cherry tomatoes to the bowl and toss gently to coat everything thoroughly. Let the mixture marinate for 15–20 minutes, tossing occasionally to ensure even coverage.

Meanwhile, soak wooden skewers in water for at least 20 minutes so they don’t burn when cooking.

Preheat grill to medium heat.

Thread the potatoes and tomatoes onto skewers, alternating for a colorful presentation. Place the skewers on the grill and cook for six to eight minutes, turning once, until the tomatoes blister and the potatoes have light grill marks.

For a year-round option, broil the skewers on a baking sheet lined with aluminum foil for six to eight minutes, flipping halfway through, until the tomatoes are just bursting and the potatoes are slightly browned.

Once done, sprinkle generously with kosher salt. Serve warm or at room

temperature.