Pesto Veggies

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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.

Bon Appetit!

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