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Haricots Verts and Potatoes with Pesto

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"This is a simple recipe with commonly found ingredients that can be prepared relatively quickly. The pesto adds tons of complex flavor, so minimal seasoning is necessary. I like to serve this as a side with a lean, grilled steak, but would pair well with chicken or pork, too. For a vegan side, choose a pesto without cheese."
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30 m servings 139
Original recipe yields 4 servings


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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
  2. Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
  3. Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.


  • Cook's Note:
  • This recipe works with green beans, but is best with haricots verts (I love Trader Joe's® extra fine haricots verts); they're sweet and crunchy and saute to doneness quickly. Also, any kind of potato will be delicious, but Yukon gold potatoes yield a soft consistency that I love.

Nutrition Facts

Per Serving: 139 calories; 5.3 20.8 3.6 1 77 Full nutrition

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