Grilled Basil Pesto Potato Skewers

Course: Side Dish
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Author: Lord Byron's Kitchen
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  • 3 pounds multi-coloured baby potatoes, parboiled
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/2 cup basil pesto
  • fresh chives, chopped, for garnish


  • For this recipe, it is best to use metal skewers since the grilling time is longer than a wooden skewer can hold up to.
  • Begin by adding the potatoes to a pot of unsalted boiling water. Normally, these will take about 20 minutes to cook completely. Do not leave these to cook that long. About 10 minutes will do depending on the size of your potatoes. Once you can easily pierce the skin with a fork, drain the water and set the potatoes aside to cool.
  • In the meantime, whisk together the olive oil, salt, pepper, and basil pesto.
  • Once the potatoes are cooled, gently toss with the marinade and set aside for 5-10 minutes.
  • Pierce the desired number of potatoes onto the skewers. Save the marinade!
  • With the grill on medium heat, place the skewers on direct heat. Grill for 10-15 minutes, turning every 2-3 minutes or so. When done, remove from the heat.
  • Use the leftover marinade to baste the grilled skewers before serving. Any remaining marinade can be placed in a small bowl and placed on the table for your guests to add more sauce if they would like to do so.
  • Garnish with fresh cut chives; serve immediately.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg