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Green Beans and New Potatoes with Mint Pesto

Submitted by babydollsea_

Makes 8 servings

Mint, parsley and fresh ginger give this warm salad an unusual twist, while using both wax and green beans and different potato varieties adds contrasting colors that make the salad “pop” on the plate. From Vegetarian Times

Ingredients

2	tbs. chopped walnuts
1	cup mint,packed fresh
1/2	cup parsley, packed fresh leaves
1/3	cup olive oil
1	tbs. chopped fresh ginger
1	tbs. fresh lemon juice
1	clove garlic, minced (about 1 tsp.)
1/4	tsp. sugar
1/2	tsp. salt
1 1/4	lb. new potatoes, scrubbed and halved
1	lb. green beans, or 1/2 lb. green beans and 1/2 lb. wax beans, trimmed

Directions

Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar, and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer 4 to 5 minutes more, or until vegetables are tender. Drain.
Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

Categories

Side Dish

Serving Size 157.1g

Amount Per Serving

Calories

169

Calories from Fat

% Daily Value^*

Total Fat

10.4g

16%

Saturated Fat

1.3g