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.
What You Need
Original recipe yields 8 servings
2 lb. small red potatoes (about 10), cooked, cooled
1/2 cup KRAFT Zesty Italian Dressing, divided
1/4 cup tightly packed fresh basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
1 jalapeño pepper, seeded
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* 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.