Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light July 2002


Credit: Karry Hosford

Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

148 calories; calories from fat 30%; fat 5g; saturated fat 1.6g; mono fat 2.5g; poly fat 0.7g; protein 6.5g; carbohydrates 20.8g; fiber 4.1g; cholesterol 5mg; iron 2.6mg; sodium 339mg; calcium 140mg.