Grilled Potato Salad With Parsley Pesto Food

GRILLED POTATO AND PARSLEY PESTO SALAD

Steps:

• Add the potatoes to a large pot and cover with salted cold water. Bring to the boil and cook until just tender, about 5 or 6 minutes. Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly. Season with ½ of the olive oil, salt and black pepper to taste. Toss to coat. Preheat the BBQ or grill. Make the parsley pesto: Toast pine nuts in a toaster oven at 350℉ (180℃) F for about 5 to 8 minutes, watch carefully, and do not let burn. Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining ½ of the olive oil, pine nuts and salt and black pepper to taste. Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency. Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred. Add to potatoes and toss until well coated. Cut potatoes in half if desired. Serve at room temperature. Note: The parsley pesto is also great not only potatoes but also on pasta or other veggies.

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
• Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
• Top roasted sweet potatoes with 2 tablespoons pesto.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Steps:

• For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

GRILLED POTATO SALAD WITH PARSLEY PESTO

Steps:

• Preheat the grill to medium.
• In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
• In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
• Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.