Grilled potatoes with Parsley-Lemon Pesto
Earlier this season I planted a little flat leaf parsley seedling on the patio and somehow, in no time it grew into a huge plant with beautiful flat leaves packed with flavour. Who knew these herbs can grow like that? In Calgary I could barely make it survive. Now I have several herbs in the rooftop garden and can step outside at any time to pick fresh rosemary, thyme, sage, basil (green and purple, sorrel, various mints and even bay laurel leaves. How fun is that? Next summer I will expand the selection.
With this abundance of flat leaf parsley I had to find ways to use it and this parsley pesto was a wonderful sauce that I used this summer with vegetables over and over. Not all of them got photographed because we had a lot of company this summer and taking pictures takes time, but now we are alone and I again can play with my food.
The potatoes were steamed first (can be boiled as well) in their skin and I cooked them a day in advance. I often steam potatoes early and decide what to do with later. Steaming them first speeds up the cooking time if you want to roast, grill or sauté them later. Before dinner I peeled them, tossed them with olive oil and put them in a grill pan on the outside grill. I no time they became golden in spots and just a little crusty on the outside. While still hot I spooned some of the pesto over them and served them hot. it was quite delicious, I must say.
I have used this pesto in a few more ways, to be posted soon.
1 lb potatoes, red or yellow skinned
Place potatoes in a steamer pot and fill with water under the basket.
Bring to a boil and cook until the potatoes are just cooked, being careful no to overcook.
You can do this up to a day in advance and refrigerate uncovered ober night.
When ready to proceed peel the potatoes and cut in halves or quarters, depending on their size. I halve or quarter vertically (the long way).
Place in a bowl and drizzle with a little olive oil to coat them lightly. toss gently to distribute the oil.
I grilled mine on the outdoor grill but you can do this in the oven. Either place the potatoes in a grill pan and place on a hot grill set to high, or place the potatoes on a baking pan and roast in a 400℉ oven. With either cooking method, cook until potatoes are nice and golden.
When nicely golden remove from heat and place in a serving bowl. Toss with some of the pesto gently.
2/3 cups olive oil
1 large bunch flat leaf parsley
1 garlic clove
1 tablespoon capers, drained
Juice from 1/2 a lemon
1 teaspoon coarse salt
Place all ingredients in a small food processor and process until creamy and blended.
Use immediately or place in a glass container and refrigerate until needed. Bring back to room temperature before using.