Recipe: Steamed Vegetables with Basil Pecan Pesto

Steamed Vegetables With Basil Pecan Pesto
Gourmet August 1995
6 servings

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
1 1/4 cup basil pecan pesto

FOR THE PESTO
2 cups packed fresh basil leaves -- washed well and spun dry
2/3 cups 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

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.