Steamed Vegetables with Basil Pecan Pesto Recipe

Name: Steamed Vegetables with Basil Pecan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Transfer steamed vegetables to a platter.
3
Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
4
In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
5
Serve vegetables warm at room temperature with pesto.
6
In a food processor blend together all ingredients with salt and pepper to taste until smooth.
7
Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

1336

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Steamed Vegetables with Basil Pecan Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Vegetables with Basil Pecan Pesto

How did you like this recipe?

Frequently Asked Questions