
Pistachio Pesto Potatoes
From Weber's Way To GrillServes: 4-6
Prep time: 15 minutes
Cook time: 25 minutes (half boiled, half grilled)
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1 garlic clove1 cup tightly packed fresh basil leaves
1/4 cup shelled unsalted pistachios
1/2 cup mayo
2 tsp white wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 medium potatoes (the original recipe calls for yellow potatoes, but I've used various kinds)
kosher salt (if you don't have kosher, regular will do)
2 large red or yellow pepper
2 Tbsp olive oil
freshly ground black pepper
2 Tbsp torn fresh basil, optional
What to do with it:
Pesto
Veggies
- Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
- Cover potatoes with water and bring to a boil
- Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
- Cut peppers into 3 inch chunks
- Drain water and toss the potatoes and peppers in olive oil and salt
- Pre-heat the grill and a grill pan to medium
- Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
- Remove from heat and return to the pot or a new bowl
- Toss veggies with pesto and garnish (optional)
- Eat them now or wait until later!
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