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Sunset Grill Idaho Pesto Potatoes

Sunset Grill Idaho Pesto Potatoes



  • 4 garlic cloves, pressed
  • 1 cup fresh basil leaves
  • 1 cup fresh stemmed spinach
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup grated Parmesan cheese
  • Juice of 1 lemon


  • 6 large (10 ounce) Idaho potatoes, peeled
  • 1/2 cup butter, softened
  • 1 cup whole milk
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper

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  1. Bring 6 quarts cold water to a boil. Add peeled potatoes and cook until completely softened (35-40 minutes).
  2. While potatoes are cooking, combine all pesto ingredients in a food processor. Process until smooth, but do not liquefy.
  3. Drain cooked potatoes and place in large mixing bowl.
  4. Add butter, milk, salt, pepper and 1/2 pesto mixture. Blend with heavy wire whip. Adjust with more milk or pesto to reach desired taste and texture.

Yield: 12 servings

Recipe courtesy of the Sunset Grill Restaurant, Nashville, Tennessee.

Recipe and photo credit: Idaho Potato Commission

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