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.