Since next-day veggies can seem limp and boring, toss those beans and roasted potatoes with the bright, fresh flavors of pesto to liven them up.
Serves: 4 as a side
1 clove garlic
1/4 cup blanched whole almonds
1/2 cup snipped chives
1 cup coarsely chopped basil leaves
Juice of 1/2 a lemon
1/2 teaspoon salt
1/4 to 1/2 cup olive oil
2 cups leftover roasted potatoes*
4 cups leftover green beans, cut into 1-inch pieces
1. Pulse garlic and almonds in a food processor. Add chives, basil, lemon juice, and salt and pulse until roughly chopped. Stream in oil 1/4 cup at a time until pesto is smooth and has the consistency of mayo. Tastes for seasoning and add more salt if necessary.
2. Toss potatoes and beans with 3/4 cup pesto, reserving remaining pesto for another use. Taste and season, if necessary, and serve at room temperature.
*If you don’t have leftover roasted potatoes, bake halved baby potatoes with olive oil and salt in a 400-degree oven for 20 to 30 minutes.