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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Green Beans and Potatoes Tossed with Pesto

You can also use pecans or walnuts in this pesto, if you prefer.

Cooking Light JULY 2002

  • Yield: 6 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.5g
  • Carbohydrate: 20.8g
  • Fiber: 4.1g
  • Cholesterol: 5mg
  • Iron: 2.6mg
  • Sodium: 339mg
  • Calcium: 140mg

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Green Beans and Potatoes Tossed with Pesto Recipe