Tuesday, June 28, 2011
Green Beans and Potato Pesto
2 cups of firmly packed fresh basil
2 garlic cloves, chopped
4 tsp extra virgin olive oil
Salt and freshly ground pepper
4 medium all-purpose potatoes, peeled and chunked
1 lb green beans, cleaned and cut into 1" lengths
Add the basil, garlic, olive oil, salt and pepper to a food processor and pulse until you get a smooth pesto paste.
Meanwhile, place the potatoes into a saucepan, cover with cold water and boil until tender, about 20 minutes. Drain and arrange on a serving dish.
Steam the green beans for about 5 minutes until tender, but still crisp. Add to the potatoes. Drizzle with the pesto and toss gently.
This can be eaten warm or at room temperatures and makes a great side dish with any BBQ meat.