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  • Steamed Vegetables With Basil Pecan Pesto

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    Steamed Vegetables With Basil Pecan Pesto
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 med Carrots, cut diagonally into 1/8-inch-thick slices
    • 2 x Fennel bulbs, (sometimes called anise), stalks trimmed flush with bulb and bulb cut lengthwise into 1/8-inch-thick slices
    • 1 1/2 lb Small red potatoes, cut into 1/4-inch-thick slices
    • 1 1/2 lb Green beans, trimmed
    • 3 Tbsp. Warm water, up to 4
    • 1 1/4 c. Basil pecan pesto
    • 2 c. Packed fresh basil leaves, washed well and spun dry
    • 2/3 c. Extra virgin olive oil
    • 1/2 c. Pecans, toasted golden and cooled
    • 1/3 c. Freshly grated Parmesan
    • 2 lrg Garlic cloves, minced and mashed to a paste with 1/2 tsp. salt

    Directions

    1. To prepare the vegetables:On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, till potatoes are tender, about 10 min. Transfer steamed vegetables to a platter. Steam beans, covered, till just tender, about 10 min, and transfer to a platter. In a food processor blend pesto with 3 Tbsp. warm water, adding additional warm water if necessary to reach desired consistency.
    2. Serve vegetables hot at room temperature with pesto.
    3. To make the pesto:In a food processor blend together all ingredients with salt and pepper to taste till smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
    4. Makes about 1 1/4 c..
    5. Serves 6 as a main course.

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