Fresh basil pesto adds exhilarating flavor to so many summer dishes including this combination of roasted potatoes, fresh green beans and red onion.
Preheat oven to 450°F (230°C). For salad, toss potatoes, oil and salt in Stainless (4-qt./4 L) Mixing Bowl. Arrange potatoes in a single layer on Large Bar Pan. Bake 20-25 minutes or until tender, stirring halfway through baking; remove from oven.
Meanwhile, cut green beans in half; blanch and set aside (see Cook's Tip). Slice onion into thin wedges using Chef's Knife. For basil pesto, place basil and pine nuts on Cutting Board; finely chop together using Food Chopper. Place basil mixture in Small Batter Bowl; add oil, vinegar, garlic and black pepper and whisk until well blended.
Combine potatoes, green beans and onion in same Stainless (4-qt./4 L) Mixing Bowl. Pour basil mixture over vegetables, tossing to coat. Serve at room temperature.
Calories 130, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 2 g, Sodium 290 mg, Fiber 2 g
1/2 starch, 2 fat (1/2 carb)
To blanch means to boil in water for a short time. It is done for a variety of purposes: as a preliminary cooking process; as a way of setting color; or as a way of easily removing peels from vegetables or fruits.
To blanch green beans, bring salted water to a boil in (2-qt./1.8 L) Saucepan. Add green beans, cook 3-4 minutes or until crisp-tender. Drain using Strainer and immediately plunge into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.
Petite golden or red potatoes, halved, can be substituted for the fingerling potatoes, if desired.
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