1-pound baby tri-color potatoes
1-pound steam ready green beans
4 tbsp pesto (lightened-up)
2/3 cup chicken broth (divided) (pesto)
4 tbsp extra-virgin olive oil (divided) (pesto)
6 cloves garlic (pesto)
1 cup fresh basil (pesto)
1/2 cup Italian flat leaf parsley (pesto)
1 cup freshly grated parmesan cheese (pesto)
pine nuts or walnuts (pesto)
1. Cook green beans as directed, or on the stove top until crisp tender. Put baby potatoes in a medium or large stock pot and cover with water.
2. Heat on stove with lid over medium heat until potatoes are tender, about 15-20 minutes. Drain potatoes and return to stock pot.
3. Gently combine the green beans, potatoes & pesto. Serve in a large serving bowl hot, room temperature or cool.
4. Pesto Lightened Up. Combine 1/3 cup chicken broth, 2 tbsp. olive oil and remaining ingredients in a food processor adding in chicken stock and olive oil as needed until desired consistency is reached.