Photo: Karry Hosford
Yield
6 servings (serving size: 1 cup)

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

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

noelle71's Review

BlueToBlue
April 20, 2013
N/A

BlueToBlue's Review

noelle71
July 14, 2013
N/A

rstarrlemaitre's Review

rstarrlemaitre
July 09, 2012
A fantastic summer dish, with fresh farmers' market green beans and pesto. I'd use the very small heirloom purple potatoes next time. Pesto was creamy with just enough salt, but I'd use more basil.