You can substitute any herb you like for the parsley in this recipe -- or use a combination of herbs. And you can use the grill or the oven . . . or even boil the potatoes, cool slightly, then toss with the pesto. 1 cup fresh parsley, or other herb
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 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.
If you'd like to make this dish on the grill, in a large bowl, toss the raw 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.You can also toss the pesto and potatoes, and then put on a baking sheet in a 350 oven for about 25 minutes.
Or boil up the potatoes, cool slightly, then toss with the pesto and serve.
Any herb pesto is quick and easy to make in a food processor. Make a double batch, and use the extra on crackers or sandwiches.