Charred potatoes pair perfectly with a homemade pesto. This recipe for mint pesto is one of our favorites – it also makes a great topping for bruschetta!
Grilled Potatoes with Mint Pesto
- ¾ pound fingerling potatoes
- 2 cups mint, leaves only
- 2 cloves garlic
- ½ cup toasted walnuts
- ½ cup olive oil + 2 tablespoons, divided
- ¼ cup grated parmesan
- salt and pepper
Cut potatoes in half lengthwise and then into three equal-sized pieces and toss in 2 tablespoons olive oil. Season generously with salt and pepper. Grill potatoes until charred on the outside and tender inside, about 25 minutes. If you don’t have a grill, roast at 425° F, about 20 minutes.
In a food processor combine the mint leaves, 2 cloves garlic, walnuts and ½ cup olive oil. Stir in Parmesan cheese. Taste and add salt and pepper as needed (Note: If you don’t have a food processor, chop ingredients as finely as possible). Toss the warm potatoes in the mint pesto.