Green Bean Pesto Salad

4 eggs, hard boiled
2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley
3 garlic cloves, minced or pressed
1/2 cup olive oil
1/2 cup grated pecorino, parmeson or romano cheese
1/3 cup pine nuts
2 cups stemmed green beans 9about 3/4 pound)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion (optional)
sliced fontina, mozarella or jarlsberg cheese

Basil is actually 2-3 cups, loosely packed. I guessed at the number of leaves.You may substitute walnuts for pine nuts. Potatoes - use 8 small potatoes, quartered. Note, if you eat less than 1/4 of the pesto/serving, you can cut your calories and fat consumed. Extra pesto may be frozen. Freeze in mini ice cube trays and use on vegetables or pasta. You can also cut calories and fat by using a light fontina, mozarella or jarlsberg.

In a small saucepan cover the eggs with cool water and bring to a boil. simmer 5-10 minutes. Place pesto ingredients (basil, parsley, garlic, Olive oil, parmesan cheese, pine nuts) in food processor and puree. Drain hard-boiled eggs and cover with cool water. Bring 2 qts water to boil and add green beans. Cook 3-5 minutes or until tender. Remove with slotted spoon and put 8 small potatoes into the boiling water. Cook until easily pierced with a knife. Peel and halve the eggs.Drain potatoes and arrange on a platter surrounded by green beans, tomato wedges, onions, cheese, and HB eggs. Mound the pesto in the center. Serve while still warm or cover tightly and refrigerate to serve later.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JMB369.