So I made some quick pesto and then blanched some green beans for three minutes in boiling water. Roasted some small white potatoes in the oven with olive oil, salt and pepper for 35 minutes and some chicken breasts in the oven for 12 minutes. Tossed it all together with the pesto. Only downfall, I used a touch too much salt in the pesto. But it was still a filling, yet light-ish meal.
I guess I'll call it Green Beans, Roasted Potatoes and Chicken in Pesto. My basil plant is actually four different varieties of basil, when they are all blended together, the pesto just tastes like more. I think if I went with just the peppery basil or just the purple basil, there might be a difference.