My Italian neighbor shared this secret and now I understand why she always has guests over for dinner.

Lightly grease the inside of your slow cooker with nonstick cooking spray or a little olive oil so the potatoes and cheese don’t stick too much.

Wash the baby potatoes well and pat them dry. Cut each potato into quarters so they cook evenly and soak up all the pesto flavor.
In a large mixing bowl, combine the quartered potatoes, basil pesto, olive oil, and 1/2 cup of the grated Parmesan cheese. Toss until all the potatoes are well coated and glossy. If you like, season with a pinch of salt and black pepper, keeping in mind that pesto and Parmesan are already salty.
Transfer the coated potatoes to the prepared slow cooker, spreading them into an even layer so they cook at the same rate.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the potatoes are very tender when pierced with a fork. Gently stir once or twice during cooking if you can, to help the pesto and cheese redistribute, but don’t worry if you can’t.

About 30 minutes before serving, sprinkle the remaining 1/2 cup grated Parmesan evenly over the top of the potatoes. Cover again and continue cooking until the cheese is melted, lightly golden around the edges, and clinging to the potatoes.
Once the potatoes are done, give them a gentle stir to mix the melted Parmesan throughout, being careful not to mash them. Taste and adjust seasoning with a little more salt and pepper if needed.
Spoon the potatoes onto a white serving plate or shallow bowl so their vibrant green pesto and golden cheese really show. If you like, garnish with chopped fresh basil or parsley for extra color and freshness. Serve warm and enjoy how quickly everyone gathers around the table.
Variations & Tips