• Amy Lucas

Pesto Potato Green Beans

Healthy eating made simple, tasty, and full of flavor with just 5 ingredients. Vegetables should fill up half of your plate, and that's what this recipe does. If you want to enjoy this vegan and dairy free, simply buy a dairy free pesto at the store.

Servings: 2

  • 1/2 pound Green Beans

  • 2 Small Red Potatoes

  • 1 tablespoon Olive Oil

  • 1 tablespoon Pesto (vegan)

  • 1/4 teaspoon Sea Salt

  1. Wash and dice potatoes with skin on, into 1/4” or smaller cubes.

  2. Wash, trim, and cut green beams into 1” long pieces.

  3. Heat a non stick pan and add oil. Add potatoes and green beans and toss to coat. Allow to rest and sear until charred for 2-3 minutes.

  4. Mix pan again every 1-2 minutes to allow potatoes to cook thoroughly. This will take 10-15 minutes total. Make sure not to burn.

  5. When cooked turn off heat and serve.

Calories: 252kcal, Carbs: 35g, Protein: 5.8g, Total Fat: 11g, Saturated Fat: 1.69g, Sodium: 397mg, Fiber: 6.1g, Added Sugar: 0g, Fruits: 0 servings, Vegetables: 1.14 servings

We paired this dish with some leftover ham from another meal, but it goes great with any lean protein and even an extra serving of vegetables or salad.

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