Recipe Source: Yeah, That "Vegan" Sh*t
(by way of Vegetarian Times)
2 T. chopped walnuts
1 c. packed fresh mint leaves
1/2 c. packed fresh parsley leaves
1/3 c. olive oil
1 T. chopped fresh ginger
1 T. fresh lime juice
1 clove garlic, minced (about 1 tsp.)
1/4 t. sugar
1/2 t. salt
1 1/4 lb. new potatoes, scrubbed and halved
1 lb. green beans, or 1/2 lb. green beans and 1/2 lb. wax beans, trimmed
Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer 4 to 5 minutes more, or until vegetables are tender. Drain.
Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.
(Original recipe from the Vegetarian Times)
-Didn't like the mint; use all parsley next time
-Forgot to toast the walnuts
-Used frozen cut green beans/russet potatoes. Would be a better dish with fresh, long beans and small red potatoes