1 cup fresh parsley, removed from the stems
1 cup pecans (you can substitute walnuts or pine nuts)
¼ cup hard cheese such as romano, grated
¼ cup olive oil
1 clove garlic, minced
Salt, to taste
1 to 2 pounds small new potatoes (or large potatoes cut into chunks)
- To make the parsley pesto, put all the ingredients, except the potatoes, into a food processor and blend until well mixed.
- In a large mixing bowl, toss the potatoes with the pesto.
- Place the potatoes on a piece of foil on a hot grill, away from the direct flame. Cover the grill and cook until tender, about 30 to 45 minutes, depending on the size of the potatoes. When you can easily pierce them with a fork, they’re done.
Herb pesto is quick and easy to make in a food processor. Make a double batch, and use the extra on crackers or sandwiches.