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from "Everyday Food® magazine"

Rinse the beans under cold water, and then trim the stem end by snapping it off with your fingers or cutting with a paring knife. You can trim the other end if you like, but it's not necessary.

Prep Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 6

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1/2 cup packed fresh basil leaves
1/3 cup pecans, toasted
1 small garlic clove, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds small red new potatoes, scrubbed
1 1/2 pounds green beans, trimmed and halved crosswise

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1. Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
2. Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
3. While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes.Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Gotham Greens Local Basil - $3.99/ea
  Just FreshDirect Pecans - $6.49/ea
  Lemons - $0.89/ea Save! 5 for $4.00
  Red Potato, Medium - $1.49/lb
  Organic Green Beans - $4.99/ea
You May Already Have
  Garlic - $3.99/lb
  Bertolli Classico Olive Oil - $10.99/ea
 25.5fl oz
  Morton Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.79/ea
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