Green Beans and Potatoes Tossed with Pesto

Green Beans and Potatoes Tossed with Pesto Recipe
Photo: Karry Hosford
You can also use pecans or walnuts in this pesto, if you prefer.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

Cooking Light

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note