GRILLED POTATO AND PARSLEY PESTO SALAD
Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.
Categories Side Dish Vegetarian Salad Barbeque Potatoes Grill Summer Vegan Paleo
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- Add the potatoes to a large pot and cover with salted cold water. Bring to the boil and cook until just tender, about 5 or 6 minutes. Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly. Season with ½ of the olive oil, salt and black pepper to taste. Toss to coat. Preheat the BBQ or grill. Make the parsley pesto: Toast pine nuts in a toaster oven at 350℉ (180℃) F for about 5 to 8 minutes, watch carefully, and do not let burn. Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining ½ of the olive oil, pine nuts and salt and black pepper to taste. Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency. Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred. Add to potatoes and toss until well coated. Cut potatoes in half if desired. Serve at room temperature. Note: The parsley pesto is also great not only potatoes but also on pasta or other veggies.
Nutrition Facts :
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
BULGAR SALAD WITH GRILLED CHICKEN AND PARSLEY PESTO
Categories Food Processor Picnic Quick & Easy High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Parsley Bulgur Bon Appétit Peanut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
- Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
- Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
- Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
- Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.
GRILLED POTATO SALAD
No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!
Provided by Aunt-Nay
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
- Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
- Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g
TOMATOES WITH PARSLEY PESTO
You'll love the summery flavor of this pretty salad. It's a snap to whip up the pesto in the blender then pour it over ripe tomato wedges. -Donna Hackman, Bedford, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar., Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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