You can also use pecans or walnuts in this pesto, if you prefer.
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
How to Make It
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. Drain. Add pesto and potatoes to beans, and toss to coat.