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1
Place the potatoes in a large steamer basket fitted over a pot of boiling water.
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2
Cover and steam for 5 minutes.
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3
Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes.
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4
Drain and immediately plunge into an ice bath to cool.
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5
Transfer the vegetables to a large serving bowl.
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6
Add the pesto and stir to coat evenly.
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7
Season with salt and pepper and serve.
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8
Basil Pesto:
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9
Make a big batch of this pesto in the summer when the basil is fresh and plentiful.
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10
You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one.
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11
It is also excellent as a sandwich spread.
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12
Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
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13
In a food processor, process the pine nuts and garlic together until minced.
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14
Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced.
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15
With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
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16
Yield: 3/4 cup, serving size: 3 tablespoons
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17
Per Serving:
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18
Calories 207; Total fat 21g (Sat fat 3g, Mono fat 12g, Poly fat 4g); Protein 4g; Carb 3g; Fiber 1.5g; Cholesterol 1mg; Sodium 62mg
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19
Excellent source of: manganese, vitamin A, vitamin K
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20
Good source of: calcium, copper, magnesium, vitamin C
