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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Steamed Vegetables with Basil Pecan Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions