Ingredients

The following ingredients have 4 Servings
  • 2 lb small potatoes
  • 1 medium red onion (thickly sliced)
  • 2 tablespoons oil
  • 1 teaspoon sea salt
  • ¼ cup sliced basil leaves
  • ½ cup olive oil
  • ¼ cup chopped green onions (green parts only)
  • ¼ cup basil leaves
  • 2 tablespoons lemon juice (fresh is best)
  • 2 tablespoons parmesan cheese
  • 1 clove garlic

Instruction

  • Place the potatoes in a medium-size pot, add enough cold water to cover them, then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain, and set them aside to cool.
  • While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.
  • Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.
  • Grill the potatoes and onions for about 5 minutes, until they begin to char.
  • Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.