Steamed Vegetables with Basil Pecan Pesto

Ingredients

1/3 c Grated Parmesan fresh
3 tb water Hot, up to 4 tb
2 lg cloves Garlic chopped and mashed to a paste with 1/2 teaspoon salt
1 1/4 c Basil pecan pesto
2 packed c fresh basil leaves spun dry
1 1/2 lb Green beans trimmed
2 Fennel bulbs stalks trimmed flush with bulb and bulb cut lengthwise into 1/8-inch-thick slices
1 1/2 lb Small red potatoes cut into 1/4-inch-thick slices
6 md Carrots cut diagonally into 1/8-inch-thick slices
2/3 c olive oil
1/2 c Pecans toasted golden brown and cooled

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. Serves 6 as a main course. Gourmet August 1995 Per serving: 2159 Calories (kcal); 183g Total Fat; (72% calories from fat); 26g Protein; 132g Carbohydrate; 0mg Cholesterol; 433mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.