Receta Steamed Vegetables With Basil Pecan Pesto
Raciónes: 1
Ingredientes
- 6 med Carrots, cut diagonally into 1/8-inch-thick slices
- 2 x Fennel bulbs, (sometimes called anise), stalks trimmed flush with bulb and bulb cut lengthwise into 1/8-inch-thick slices
- 1Â 1/2 lb Small red potatoes, cut into 1/4-inch-thick slices
- 1Â 1/2 lb Green beans, trimmed
- 3 Tbsp. Warm water, up to 4
- 1Â 1/4 c. Basil pecan pesto
- 2 c. Packed fresh basil leaves, washed well and spun dry
- 2/3 c. Extra virgin olive oil
- 1/2 c. Pecans, toasted golden and cooled
- 1/3 c. Freshly grated Parmesan
- 2 lrg Garlic cloves, minced and mashed to a paste with 1/2 tsp. salt
Direcciones
- To prepare the vegetables:On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, till potatoes are tender, about 10 min. Transfer steamed vegetables to a platter. Steam beans, covered, till just tender, about 10 min, and transfer to a platter. In a food processor blend pesto with 3 Tbsp. warm water, adding additional warm water if necessary to reach desired consistency.
- Serve vegetables hot at room temperature with pesto.
- To make the pesto:In a food processor blend together all ingredients with salt and pepper to taste till smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
- Makes about 1 1/4 c..
- Serves 6 as a main course.