Pesto Potatoes and Green Beans

Ellie Krieger is a former model turned nutritionist and dietitian who made her mark with several Food Network shows and five cookbooks. She is good at combining flavors and cutting fat in ways that make sense and taste good.

For  two Krieger recipes I’ve tried and loved, from  2008’s The Food You Crave, see Roasted Ratatouille Tart and Cherry Balsamic Pork Chops.

This recipe, with only three main ingredients, is from her 2012 cookbook, So Easy. And it is easy.

I’ve always liked the combination of potatoes and green beans. Here they are steamed in the same pot, then  tossed with pesto and eaten while warm or at room temperature the next day. The flavor is different, and not as appealing, cold. Be sure you season the vegetables with enough salt and pepper.

I advise starting with half the pesto Krieger recommends; it can be strong. I used 2 tablespoons. And if any of your diners have nut allergies, be sure to read the label on the pesto. It might contain pine nuts, almonds, walnuts, cashews or no nuts at all. I think chopped green onions would be a great addition.

Pesto Potatoes and Green Beans

1 1/2 lbs. red new potatoes (I used a few Yukon Golds as well)

1 lb. green beans, trimmed and cut into 1-inch pieces (I used haricots verts and halved them)

3 tbsp. basil pesto

Salt and pepper to taste

Place steamer basket in pot and fill with water to bottom of basket. Bring to boil.

Meanwhile, scrub the potatoes and cut in 1-inch chunks. Place in basket, cover and steam for 6 minutes. Add green beans on top, cover and cook 4 more minutes.

Transfer vegetables to a bowl and add pesto, stirring to coat evenly. Salt and pepper to taste. Serve warm or at room temperature.