Grilled Potatoes with Jalapeño Pesto - Kraft Recipes Top
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Grilled Potatoes with Jalapeño Pesto

Prep Time
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8 servings, 1/2 cup each

Combine fresh basil leaves and a jalapeño pepper with dressing and Parm 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 grill to medium-high heat.
  • Quarter potatoes; place in large bowl. Add 2 Tbsp. dressing; toss to evenly coat. Place potatoes on grill grate; grill 5 to 7 min. or until heated through, turning occasionally. Transfer from grill to serving bowl.
  • Blend remaining ingredients in blender until smooth. Add to warm potatoes; mix lightly.

Special Equipment Needed

Special Extra

For added heat, do not remove the jalapeño pepper seeds; add to blender along with the peppers and remaining dressing ingredients. Or, substitute 2 serrano peppers for the jalapeño pepper.


  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 120
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 200mg
Carbohydrate 20g
Dietary fiber 2g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 4 %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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