Green Beans And Potatoes Tossed With Pesto

• 2 cups loosely packed fresh basil leaves
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon pine nuts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
• 1 1/4 pounds red potatoes, each cut into 6 wedges

1. Combine first 8 ingredients in a food processor; process until smooth.
2. Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Drain. Add pesto and potatoes to beans, and toss to coat.

basil, parmesan cheese, chicken broth, nuts, olive oil, salt, freshly ground black pepper, garlic, green beans, red potatoes

Taken from www.myrecipes.com/recipe/green-beans-potatoes-tossed-with-pesto (may not work)