Grilled Pesto Potatoes

I am sitting here enjoying the quiet.  In fact, two nights of quiet.  It's been fabulous.  The kids have spent the weekend with their grandparent's, the husband has been working.

Now don't get me wrong, I love my family but I also love a quiet house.  Being able to do what I want, when I want has been the ultimate stress reliever the last couple of days.  Both of our families do not live in the same town as us so when given the chance for the kids to spend time with them we take it.  I am not ashamed.  For those of you with family next door or down the street, consider yourself very blessed!

Other than relishing the quiet, I have been catching up on some T.V. shows, soaking up some rays, spending time with friends, taking the dog for long walks and of course, cooking.

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One thing we did try new this weekend were these potatoes.  Yum!  Since brats were on the menu and I had a bag of potatoes that needed to be eaten before they died, we tried these pesto potatoes.  I originally saw a recipe similar to this on Greens and Chocolate, mine is a bit different, but same concept!

Usually, almost always, I quickly grab a jar of basil pesto at the grocery store.  Well of course I forgot it.  So enter in homemade pesto.  With kale.  Yes, I said kale!  It was the only 'green' I had on hand.  I think some people don't realize that pesto can be made with ANY greenery - not just basil {although basil is my favorite}.

Grilled Pesto Potatoes

{Print this Recipe!}

8 good sized red potatoes

1 jar pesto or homemade

generous amounts of salt and pepper

My homemade kale pesto:

1 large bunch fresh kale {stems removed}

1/2 c. chopped walnuts

4 cloves garlic

1/2 c. parmesan cheese

good amount of olive oil

Wash and scrub potatoes.  Slice potatoes into 1/8 in. slices.  Place in a bowl and cover with cold water.  To make the pesto, place all ingredients minus the olive oil into a food processor and combine.  Slowly drizzle in olive oil until it reaches a smooth consistency.

Drain water off the potatoes and pat dry with a clean towel.  Cut foil into large sheets, spray with non-stick spray.  Add the pesto to the potatoes, along with generous amounts of salt and pepper, toss to combine. Place the potatoes onto the foil and fold up the sides to secure.

Place potatoes on to the top rack of a hot grill {this will help to prevent burning}.  Cook for 20 minutes. Open the foil and check to see if the potatoes are soft.  Once the potatoes are soft, open up the foil packets and let cook for another 20 minutes, exposed more to the heat, to help them crisp up.  Serve hot.