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Pesto Vegetable Medley

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  • Prep 5 min
  • Total 25 min
  • Servings 10
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A healthy vegetable side dish consisting of potatoes, tomatoes, and green beans coated in pesto.
by: Girl Who Ate Everything
Updated Dec 26, 2014
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  • 2 pounds red potatoes, halved (or quartered if potatoes are large)
  • 1 (12 ounce) package trimmed green beans
  • 1 pint grape tomatoes
  • 5 tablespoons commercial pesto
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • 1
    Place potatoes in a large pot and cover with water. Bring water to a boil then reduce heat and simmer for 6 minutes.
  • 2
    Add green beans to potatoes and cook for 8 minutes or until potatoes are fork tender. Drain potatoes and green beans and place in a large serving bowl.
  • 3
    Add tomatoes to green beans and potatoes. Combine pesto, salt, and pepper and pour over vegetables tossing gently to coat.
  • 4
    Serve warm or cold.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I’m not a stranger to losing weight. I figure with my three pregnancies, I’ve gained 35 pounds plus per kid. That means I’ve lost over 100 pounds in the last five years (not counting holiday weight). But I’ll tell you…the first post-pregnancy pounds were absolutely the hardest. Up to that point in my life I had never had to lose more than 5 pounds and didn’t really know how to lose weight.

    My son was nine months old and I still was hanging on to a good 25 pounds, which is a lot of weight on my small frame. Everything else in my life at that moment was going well, and the only thing that I wasn’t happy with was my weight. I had somewhat of an epiphany on New Year’s Day. I happened to be watching a weight loss show marathon on TV as I was literally popping chocolate truffles into my mouth. Their stories were so motivating that right then and there I told myself, ‘Enough! Today is the day you’re going to start eating healthy and live your life right.’

    My husband and I immediately started eating healthy and incorporating more veggies into our meals. This Pesto-Vegetable Medley was one of the first side dishes we fixed in our new start to healthiness.

    I’m a big fan of pesto but always thought of it as off limits because it can be high in calories due to the olive oil it contains. But I found that as long as you don’t grab a spoon and start eating pesto out of a jar,  you’re fine. By just adding a couple tablespoons, you can add a lot of flavor to your veggies while still keeping your calories low.

    Do you like pesto? Have you tried it on vegetables? Tell us below!

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
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