Step 1: Prepare the Pesto In a food processor or blender, combine 2 cups fresh basil leaves packed, 2 garlic cloves minced, and 1/4 cup pine nuts, then pulse until coarsely chopped. Slowly add 1/2 cup extra virgin olive oil while the machine runs until smooth. Add 1/2 cup freshly grated Parmesan-Reggiano cheese and pulse until combined, then season with salt and freshly ground black pepper to taste.

Step 2: Coat the Potatoes In a medium bowl, toss 5 red potatoes washed and cut into cubes with the prepared pesto until well coated. Spray a large piece of aluminum foil with cooking spray and place the coated potatoes on it. Wrap the potatoes into a packet, then add another piece of foil for extra sturdiness.

Step 3: Grill the Potatoes Preheat the grill to medium-high heat. Place the potato packet on the grill and cook for 15 minutes, then flip and cook for another 15 minutes until the potatoes are tender and slightly crisp. Carefully remove the potatoes from the foil and serve warm.