*  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.

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