Combine fresh basil leaves and a jalapeño pepper with dressing and Parmesan for the pesto. Then drizzle it over warm grilled potatoes for a terrific side dish.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) 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 100% Parmesan Grated Cheese
1 jalapeño pepper, seeded
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How do I make it ?
Heat barbecue to medium-high heat.
Quarter potatoes; place in large bowl. Add 2 Tbsp. dressing; toss to evenly coat. Place potatoes on barbecue grate; grill 5 to 7 min. or until heated through, turning occasionally. Transfer from barbecue to serving bowl.
Blend remaining ingredients in blender until smooth. Add to warm potatoes; mix lightly.
Kraft Kitchen Tips!
For added heat, do not remove the jalapeño pepper seeds. Or, substitute 2 serrano peppers for the jalapeño pepper.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 160 mg
Total carbohydrate 19 g
Dietary fibre 2 g
Sugars 2 g
Protein 3 g
8 servings, 1/2 cup (125 mL) 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.