Oven Roasted Potato And Green Bean Salad With Skinny Basil Pesto

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Uploaded by: Lisa McRee


I thought I had fingerling potatoes but they turned out to be little sweet potatoes. I used them in this dish anyway and it was delicious. I also used fresh green beans, and just put them in the oven with the potatoes for the last ten minutes. The light pesto sauce is brilliant. Love this. Will make it again.
0cce3a136746   •  27 Oct   •  Report
b021457402c9   •  10 Jul   •  Report
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1 lb. potatoes (fingerlings, red skinned and purple)

1 lb frozen Haricot Vert (also called Petite Green Beans or French Green Beans) well thawed and towel dried.

1/2 c (packed) roughly chopped basil leaves

1-2 T chopped garlic (depending on how much you like garlic!)

2 t olive oil

2 T Dijon mustard (or brown grainy mustard of your choice)

2-4 T lemon juice (It’s a matter of taste. I like more lemon, my kids like less.)

2 T roughly grated Parmesan Cheese

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