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Parsley Pesto Potatoes, Grilled


  • 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.


Seasonal Cook’s Notes: Let food freedom ring! What are you cooking up with local foods for the Fourth? Send us your photos and links to the recipes you used, and we’ll share them with our 1,000+ Facebook followers. If you’d like to include your name, location, and a caption for your photo, we’ll share that as well. Send to info@thelandconnection.org.