Potatoes and Green Beans with Pesto Sauce

 

Lookee here! There's something else you can do with potatoes and green beans!

I am particularly fond of potatoes and green beans. But I've made this yummy salad so many times I could almost taste it in my sleep—indeed, when I trimmed the green beans and began boiling the small salad potatoes, for a moment I caught the scent of Dijon and dill—its key ingredients.

But this time I was using pesto, a jar of vegan pesto I've had sitting in my cupboard. The end result was still herby, though, and a more substantial side dish than either potatoes or green beans on their own.

With jarred pesto, this is incredibly easy to make. I won't even bother with a recipe. I simply boiled potatoes (I always plop the larger ones in first, then add the smaller ones to ensure even cooking) and then added the green beans to the same (salted) water after removing the potatoes.

My beans were short, so I didn't bother slicing them in half, but shorter pieces make for a better presentation.

Meanwhile I toasted some walnuts, and mixed three or so tablespoons of pesto with soy cream (I buy mine in France; lucky me!). I used about 3/4 cup of soy cream, though I think soy milk may work just as well.

Then I tossed sliced potatoes, green beans, the walnuts, and the pesto mixture together. I barely had time to photo it—when Daughter Number Two and her dad returned from the gym, they gobbled it all up.

My favorite part of this dish? It's so easy to make, and looks, and tastes, like you tried really hard.