Green Beans & New Potatoes With Mint Pesto

2 Tbs chopped walnuts
1 cup packed fresh mint leaves
1/2 cup packed fresh parsley leaves
1/3 cup olive oil
1 Tbs chopped fresh ginger
1 Tbs fresh lemon juice
1 clove garlic, minced
1/4 tsp sugar
1/2 tsp 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

1) Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
2) Puree 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.
3) 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.
4) Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

Review: Super yummy! I wasn't so sure what I was going to end up with. I read the directions wrong and used a whole cup of parsley. I also used a can of diced new potatoes, instead of small red potatoes like the recipe pictured. I'd recommend using red potatoes. The canned potatoes were too soft. I really liked this, although the pesto was a bit of a pain in the butt. I'd definitely recommend it, though.