PREP TIME COOK TIME
5-7 minutes 40 minutes
TOTAL TIME
45-50 minutes
SERVINGS: 1 serving
INGREDIENTS
Four potatoes, medium-sized, peeled
2 tbsp basil pesto
1 tbsp Nuvo Extra Virgin Olive Oil
1 tbsp water
2 ounces parmesan cheese, grated
INSTRUCTIONS
Prepare the barbecue. Slice potatoes into wedges. Rinse, drain and then transfer into a large bowl. Mix basil pesto, olive oil, and water into a small bowl. Toss this mixture with wedges. Use your hands to mix them properly. Take a large foil pan and spread the wedges in a single layer(if possible).
Barbecue over indirect heat(covered)for 40 minutes. Turn them once in between (after 20 minutes). Sprinkle parmesan on the top and serve.
Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?
Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!
Nuvo Olive OIl
Author
Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.