Balsamic Pesto, Green Beans, and Potatoes
Boil 4 medium red potatoes, until tender, cool, peel and cut into large chunks.
Clean green beans, steam beans until fork tender
Finely chop 3-4 cloves of garlic
In a large skillet heat 2-3 T olive oil, sauté garlic in olive oil until soft and slightly browned.
Add the potatoes and green beans to the garlic. Stir to coat
In a mini chopper mince 8-10 basil leaves and a sprig of oregano.
Mix the herbs into the beans and potatoes over low heat.
Add 1- 2 T balsamic vinegar.
Remove from heat
Salt and pepper to taste.
Serve warm or allow to sit and serve at room temperature.
