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Green Beans and Potatoes with Pesto

Green Beans and Potatoes with Pesto

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Birds Eye(R)

This is a wonderful side dish that goes well with chicken, fish or pork. The textures and flavors of this dish meld together wonderfully.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet


  1. Cook the potatoes in boiling salted water for 6 to 8 minutes or until tender. Toast the almonds in a small skillet until golden. When the potatoes are tender add the green beans and cook one more minute. Drain and toss in a bowl with the pesto. Taste for seasoning. Top with the almonds.
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