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Green Beans and Potatoes Tossed with Pesto

Photo: Karry Hosford
Yield 6 servings (serving size: 1 cup)
You can also use pecans or walnuts in this pesto, if you prefer.

Ingredients

  • 2 cups loosely packed fresh basil leaves
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon pine nuts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 1 1/4 pounds red potatoes, each cut into 6 wedges

Nutrition Information

  • calories 148
  • caloriesfromfat 30 %
  • fat 5 g
  • satfat 1.6 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 6.5 g
  • carbohydrate 20.8 g
  • fiber 4.1 g
  • cholesterol 5 mg
  • iron 2.6 mg
  • sodium 339 mg
  • calcium 140 mg

How to Make It

  1. Combine first 8 ingredients in a food processor; process until smooth.

  2. 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. Drain. Add pesto and potatoes to beans, and toss to coat.