Pesto Potatoes

The Bowl of happiness just got better with potatoes and pesto because basil isn’t always available in the kitchen, right? This can be quite surprising with game-changing flavours. Pesto baby potatoes are easy to prepare and make for an impressive side dish or main dish! Also perfect for Sunday evening with chilled drinks.


  • For the Basil Walnut Pesto
  • 1 Cup Basil
  • 7-8 Garlic Cloves
  • 1/4 Cup Walnuts
  • 1/2 Tsp Black Pepper Powder
  • 1 Tsp Lemon Juice
  • 3 Tbsp Olive Oil
  • 1/2 Tbsp Salt
  • For the Potatoes
  • 25-30 Baby Potatoes
  • For the Seasoning
  • 1/2 Tsp Mixed Herbs
  • 1/2 Tbsp Black Pepper Powder
  • 1/2 Tbsp Salt
  • 2 To 3 Tbsp Oil
  • 25g Grated Cheese


Prep: 15 minutes
Cooking: 25 minutes

  1. For the pesto – grind all ingredients together, do not make a paste, need pesto to coarse.
  2. Wash baby potatoes thoroughly. In a pan, on medium flame boil baby potatoes with a pinch of salt. Let them cook until (15 min). Drain the water once cooked and let them cool for a few minutes.
  3. In pan heat oil, transfer boiled potatoes. Cook until they are crisp and golden brown from outside. Once potatoes are ready, sprinkle salt black pepper powder, mix well.
  4. Turn flame off and add pesto mixed herbs and gently mix.
  5. Transfer potatoes to a serving plate, grate cheese and serve with mayo dip.