Grilled Potatoes with Jalapeño Pesto

60 8 servings, 1/2 cup (125 mL) each
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8 servings, 1/2 cup (125 mL) each

Combine fresh basil leaves and a jalapeño pepper with dressing and Parmesan for the pesto. Then drizzle it over warm grilled potatoes for a terrific side dish.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Quarter potatoes; place in large bowl. Add 2 Tbsp. dressing; toss to evenly coat. Place potatoes on barbecue grate; grill 5 to 7 min. or until heated through, turning occasionally. Transfer from barbecue to serving bowl.
  • Blend remaining ingredients in blender until smooth. Add to warm potatoes; mix lightly.

Special Extra

For added heat, do not remove the jalapeño pepper seeds. Or, substitute 2 serrano peppers for the jalapeño pepper.


  • 8 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 120
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 19g
Dietary fibre 2g
Sugars 2g
Protein 3g
Vitamin A 2 %DV
Vitamin C 40 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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