PREP TIME COOK TIME
5-7 minutes 40 minutes
SERVINGS: 1 serving
Four potatoes, medium-sized, peeled
2 tbsp basil pesto
1 tbsp Nuvo Extra Virgin Olive Oil
1 tbsp water
2 ounces parmesan cheese, grated
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!