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

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

Joanne Weir
Recipe by Cooking Light July 2002

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.
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