Roasted Potatoes with Green Beans and Cilantro Pesto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Oven-roasted, easy, yellow potatoes with green beans is a healthy side dish for any meal! Cilantro Pesto adds a touch of herb freshness and ties the dish together.
Course:
Side Dish
Cuisine:
American
Keyword:
green beans, pesto, potatoes
Servings: 4
Calories: 203 kcal
Ingredients
- 1 lbs small Yukon potatoes
- 1 cup string green beans
- 1 tbsp oil (olive, grapeseed, avocado, etc.)
- 1/2 tsp of sea salt
- 1/4 tsp pepper
- 1 lemon
Cilantro Pesto
- 3/4 cup fresh cilantro
- Juice of 1/2 lime
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 cup pumpkin seeds
- Dash of sea salt
- Dash of black pepper
Instructions
-
Heat oven to 400 F / 200 C.
-
Peel and wash potatoes. Cut them lengthwise into wedges. Toss in olive oil, salt and pepper and roast for 30 minutes turning half-way.
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Bring 2 quarts of water to a boil in a large pot. Separately, prepare an ice bath by combining water and ice in a large bowl or pot. Using kitchen shears or a small pairing knife, trim the ends of the green beans and cut each string bean in half. Add beans to boiling water and cook for 5 minutes. Using a mesh strainer, carefully transfer cooked beans to the ice bath. Let sit for 10-15 minutes.
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To prepare cilantro pesto, combine all ingredients in a food processor or high-speed blender and blend for 1 minute. The pesto will be chunky. Add more salt and pepper if necessary.
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To assemble the dish, combine potatoes with green beans, add cilantro pesto on top and squeeze fresh lemon wedges right before serving.
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Store in an air-tight container for up 3 days.
Recipe Notes
Nutrition Information (without pesto): Calories: 203 Fat: 3.8 g Saturated fat: 0.5 g Carbohydrates: 41.1 g Dietary Fiber: 3.9 g Sugar: 3.3 g Sodium: 257 mg Protein: 4.9 g
Nutrition Information (pesto, per teaspoon): Calories: 103 Fat: 10.3 g Saturated fat: 1.7 g Carbohydrates: 2.2 g Dietary Fiber: 0.4 g Sugar: 0.2 g Sodium: 34 mg Protein: 2.2 g