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Ingredients Jump to Instructions ↓

  1. 2 cups loosely packed fresh basil leaves

  2. 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

  3. 1/4 cup fat-free, less-sodium chicken broth

  4. 1 tablespoon pine nut s

  5. 1 tablespoon olive oil

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 garlic clove, minced

  9. 3/4 pound green bean s, trimmed and cut into 1 1/2-inch pieces

  10. 1 1/4 pounds red potato es, each cut into 6 wedges

Instructions Jump to Ingredients ↑

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

  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.

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