Grilled Potato Salad with Scallion Pesto

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• 2 lb small potatoes
  Ingredient note

  Source: 2 lb small potatoes
• 1 each medium red onion (thickly sliced)
  Ingredient note

  Source: 1 medium red onion (thickly sliced)
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• ¼ cup sliced basil leaves
  Ingredient note

  Source: ¼ cup sliced basil leaves
• ½ cup olive oil
  Ingredient note

  Source: ½ cup olive oil
• ¼ cup chopped green onions (green parts only)
  Ingredient note

  Source: ¼ cup chopped green onions (green parts only)
• ¼ cup basil leaves
  Ingredient note

  Source: ¼ cup basil leaves
• 2 tablespoons lemon juice (fresh is best)
  Ingredient note

  Source: 2 tablespoons lemon juice (fresh is best)
• 2 tablespoons parmesan cheese
  Ingredient note

  Source: 2 tablespoons parmesan cheese
• 1 clove garlic
  Ingredient note

  Source: 1 clove garlic

1. Place the potatoes in a medium-size pot, add enough cold water to cover them, then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain, and set them aside to cool.
2. While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.
3. Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.
4. Grill the potatoes and onions for about 5 minutes, until they begin to char.
5. Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.