Green Beans and Potatoes Tossed with Pesto

Green Beans and Potatoes Tossed with Pesto
Photo by Karry Hosford


  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ¼ cup fat-free, less-sodium chicken broth
  • ¾ pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 1 ¼ pounds red potatoes, each cut into 6 wedges
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • + 3 more ingredients
    • 2 cups loosely packed fresh basil leaves
    • 1 tablespoon pine nuts
    • 1 garlic clove, minced

Combine first 8 ingredients in a food processor; process until smooth. Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Dr...

View full recipe at My Recipes


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