Steamed vegetables with basil pecan pesto

1 servings

Ingredients

Quantity Ingredient
6 mediums 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
1½ pounds Small red potatoes; cut into
; 1/4-inch-thick
; slices
1½ pounds Green beans; trimmed
3 tablespoons Hot water; up to 4
1¼ cup Basil pecan pesto
2 cups Packed fresh basil leaves; washed well and
; spun dry
⅔ cup Olive oil
½ cup Pecans; toasted golden
; brown and cooled
⅓ cup Freshly grated Parmesan
2 larges Garlic cloves; chopped and mashed
; to a paste with 1/2
; teaspoon salt

Directions

FOR THE PESTO

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.

Serve vegetables warm at room temperature with pesto.

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 1¼ cups.

Serves 6 as a main course.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 2159 Calories (kcal); 183g Total Fat; (72% calories from fat); 26g Protein; 132g Carbohydrate; 0mg Cholesterol; 433mg Sodium Food Exchanges: 2 ½ Grain(Starch); ½ Lean Meat; 17 ½ Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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