* Exported from MasterCook * Steamed Vegetables With Basil Pecan Pesto Recipe By : Gourmet August 1995 Serving Size : 6 Preparation Time :0:00 Categories : Beans & Peas Gourmet Magazine Potatoes Scandinavian To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium carrots -- cut diagonally into -- 1/8-inch-thick SLICES 2 fennel bulbs -- trimmed and 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 tablespoons hot water -- (3 to 4) 1 1/4 cups basil pecan pesto ***FOR THE 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 cloves garlic -- chopped and mashed -- to a paste with 1/2 teaspoon salt 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 1 1/4 cups. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -