Servings:
Makes 4 to 6 servings
Ingredients
- 4 cup basil leaves
- 1/2 cup almonds
- 1/2 cup parmesan cheese, grated
- 4 cup garlic cloves
- 1/3 cup extra virgin olive oil
- 2 pound green beans, blanched
- 1 pound red potatoes, small (cooked whole)
- 1 cup chicken or vegetable stock
Preparation
Baking Directions:
In a food processor or blender, combine basil, almonds, garlic and olive oil.
Blend these ingredients until smooth and add parmesan cheese.
In a large, high-sided sauté pan, combine the potatoes, green beans and the chicken stock and heat over medium high until the vegetables are hot throughout.
Turn off heat and stir in the pesto until it completely coats the potatoes and beans.
