Steamed Vegetables with Basil Pecan Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 medium carrots, cut diagonally into 1/8-inch-thick slices |
2 fennel bulbs (sometimes called anise), stalks trimmed flush with bulb and bulb cut lengthwise into 1/8-inch-thick slices |
1 1/2 pounds small red potatoes, cut into 1/4-inch-thick slices |
1 1/2 pounds green beans, trimmed |
3 to 4 tablespoons hot water |
1 1/4 cups basil pecan pesto |
2 cups packed fresh basil leaves, washed well and spun dry |
2/3 cup olive oil |
1/2 cup pecans, toasted golden brown and cooled |
1/3 cup freshly grated parmesan |
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon 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, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
2. Serve vegetables warm at room temperature with pesto.
3. To make the pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.
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