Rustic Baked Potatoes with Homemade Basil Pesto
Crispy-skinned russet potatoes topped with fresh basil pesto create a satisfying side dish perfect for family dinners or casual entertaining. The potatoes are baked until golden and slightly caramelized, then crowned with vibrant pesto made from basil, pine nuts, garlic, and parmesan. This rustic preparation highlights the contrast between the fluffy potato interior and crispy exterior, while the bright pesto adds fresh herb flavor and richness. Serve alongside grilled meats, roasted chicken, or enjoy as a vegetarian main with a simple salad.
Ingredients
Instructions
- 1
Pulse basil, pine nuts, and garlic cloves together except olive oil, potatoes and parmesan cheese
- 2
Slowly add olive oil while pulsing ingredients
- 3
Add parmesan cheese and pulse again
- 4
Set pesto aside
- 5
Wash and cut potatoes in halves lengthwise or fourths depending on size to create flat surfaces
- 6
Arrange potatoes on baking sheet lined with parchment paper
- 7
Drizzle oil, salt and black pepper on potatoes
- 8
Bake until potatoes are soft, browned and skin is slightly crispy
- 9
Top baked potatoes with basil pesto
- 10
Serve warm with choice of protein
Tips
Cut potatoes to create flat surfaces for better pesto topping and even browning
Bake potatoes until they stick slightly to foil for optimal crispy skin texture
Make pesto ahead of time and store covered until ready to serve
Good to Know
refrigerate leftover pesto up to 5 days, potatoes best fresh
make pesto up to 2 days ahead, bake potatoes just before serving
serve immediately while potatoes are hot and crispy
Common Mistakes
cut potatoes too small to avoid uneven cooking
skip parchment paper to avoid sticking
underbake potatoes to avoid tough texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the pesto without pine nuts?
Yes, substitute walnuts, sunflower seeds, or pumpkin seeds for similar texture and richness, using the same quantity.
What if my potatoes aren't browning enough?
Increase oven temperature to 425F for the last 10-15 minutes or broil briefly to achieve crispy, golden skin.
How long will leftover pesto keep?
Store covered in refrigerator up to 5 days or freeze up to 3 months with thin oil layer on top.